Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with cupcake liners.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set aside.

In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

Add in the eggs one at a time, beating well after each addition.

Stir in the vanilla extract slowly until well blended.

Gradually mix in your dry ingredients, alternating with the milk, starting and ending with the dry ingredients.

Slowly pour in the boiling water while mixing to give the batter a luscious consistency.

Pour the batter into the prepared cupcake liners, filling each one halfway.

In a saucepan, combine fresh raspberries, granulated sugar, lemon juice, and vanilla extract. Cook over medium heat for about 5-7 minutes until syrupy and fragrant.

Carefully spoon about 1 tablespoon of the raspberry filling into the center of each cupcake and cover with remaining batter.

Bake in the oven for 18-20 minutes. A toothpick should come out mostly clean with some molten raspberry filling inside.

For the ganache, heat the heavy cream in a small saucepan until it simmers. Remove from heat and stir in the chocolate chips until melted and smooth.

Once the cupcakes are slightly cooled, drizzle the warm ganache over the top.