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 powder, baking soda, and salt.

In a large bowl, use an electric mixer to beat together the softened butter and granulated sugar until light and fluffy.

Add the eggs to the butter mixture one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing until just combined.

Stir in the hot water until the batter is smooth and slightly thin.

Spoon about 2 tablespoons of batter into each cupcake liner, filling them halfway.

Add 1 teaspoon of raspberry jam and 1 teaspoon of chocolate chips into the center of each cupcake, then top with an additional tablespoon of batter.

Bake for 18-20 minutes or until a toothpick inserted into the edges comes out clean, ensuring the center remains gooey.

Let the cupcakes cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

For the frosting, beat the softened butter and powdered sugar together in a bowl.

Add cocoa powder, milk, and vanilla extract, then beat until smooth and fluffy.

Spread or pipe the frosting on the cooled cupcakes and garnish with fresh raspberries.