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

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

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

Add one whole egg, an extra egg yolk, and the vanilla extract to the creamed butter and sugar. Mix on medium speed until pale and fluffy.

Gently add the room temperature whole milk and sour cream to the egg mixture and mix on low speed just until combined.

Gradually fold the dry ingredients into the wet mixture, mixing until just blended.

Using a scoop or spoon, fill each cupcake liner about ¾ full with the batter, and bake for 17-20 minutes.

While the cupcakes cool, heat the heavy cream in a saucepan until steaming.

Pour the heated cream over the chopped semi-sweet chocolate, allowing it to sit for a minute before stirring until smooth.

Beat the softened unsalted butter in a mixing bowl until light and fluffy, then gradually incorporate powdered sugar, followed by ground freeze-dried raspberries and raspberry preserves.

Core the center of each cooled cupcake, fill with ganache, and pipe buttercream on top.