Making Raspberry Chocolate Lava Cupcakes is straightforward if you follow these simple steps:

1. Preheat Oven: Preheat your oven to 425°F (220°C). Grease a muffin tin with non-stick spray or butter.
2. Melt Chocolate and Butter: In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.
3. Mix in Sugar: Stir the powdered sugar into the melted chocolate until fully combined.
4. Add Eggs: Add the eggs and egg yolks, mixing well after each addition. Then, stir in the vanilla extract.
5. Incorporate Dry Ingredients: Gently fold in the flour and salt until just combined. Be careful not to overmix.
6. Add Raspberries: Fold in the fresh raspberries gently to distribute them throughout the batter.
7. Fill Muffin Tin: Pour the batter into the prepared muffin tin, filling each cup about ¾ full.
8. Bake: Bake in the preheated oven for 20-25 minutes or until the edges are firm, but the centers still look soft.
9. Cool: Remove from the oven and let the cupcakes cool in the tin for about 10 minutes.
10. Serve: Carefully run a knife around the edges to loosen the cupcakes and invert them onto plates. Serve immediately with whipped cream and extra raspberries.

These steps will guide you in creating these incredible cupcakes effortlessly.