Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.

In a large mixing bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder.

In another bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer until light and fluffy.

Beat in one whole egg, an additional egg yolk, and vanilla extract to the creamed mixture.

Gently add room temperature whole milk and sour cream to the egg mixture, stirring until just combined.

Gradually fold the sifted dry ingredients into the wet mixture using a spatula.

Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 17-20 minutes until a toothpick comes out clean.

While the cupcakes cool, heat the heavy cream until just steaming and pour it over chopped semi-sweet chocolate. Stir until smooth, then mix in the raspberry preserves.

In a mixing bowl, beat softened butter until creamy, then gradually add sifted powdered sugar. Mix in ground freeze-dried raspberries.

Once cooled, core the centers of the cupcakes and fill each with the ganache. Pipe the raspberry buttercream frosting on top.