Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners.

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

In a large mixing bowl, beat the softened unsalted butter and granulated sugar together for 1-2 minutes until light and fluffy.

Incorporate the egg, egg yolk, and vanilla extract into the butter-sugar mixture, mixing until pale and fluffy.

Gradually add in the whole milk and sour cream, ensuring everything is well combined.

Slowly add your dry mixture to the wet mixture, blending on low speed until just combined.

Fill each cupcake liner about 3/4 full with the batter.

Bake for 17-20 minutes until a toothpick inserted comes out clean.

Prepare the ganache by heating heavy cream until steaming, then pour over chopped chocolate, stir until melted, and mix in raspberry preserves.

Whip softened butter for frosting until light and fluffy, then gradually mix in sifted powdered sugar and freeze-dried raspberries.

Once cooled, remove the center of each cupcake, fill with ganache, and top with raspberry buttercream frosting.