Preheat the oven to 350 degrees. Line a cupcake pan with 12 liners and set aside.

In a small bowl sift together all purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt and espresso powder. Set aside.

Add granulated sugar and softened butter to a large bowl. Cream together with an electric mixer on high speed for 1-2 minutes until fluffy. (You can also use a stand mixer fit with a paddle attachment.)

Then add in the egg, egg yolk and vanilla and mix on medium speed until light and fluffy, about 1-2 minutes.

Next mix in the milk and sour cream on low speed.

Add the dry ingredients to the wet ingredients and combine on low speed.

Fill each cupcake liner ¾ of the way full with batter. Bake the cupcakes for 17-20 minutes, or until a toothpick/cake tester comes out clean from the centers.

Let the cupcakes cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

Heat the heavy cream over medium heat, just until steaming and about to boil.

Add the chopped semi-sweet chocolate to a medium sized bowl.

Pour the hot cream over the chocolate and let it sit for 2 minutes to melt the chocolate. Stir to combine.

Add in the raspberry preserves and combine.

Let the ganache cool for 15 minutes, then transfer it to a piping bag.

Add the softened butter and salt to a large bowl. Beat the butter on high speed with an electric mixer until it is smooth, pale in color and fluffy, about 5 minutes.

Add in the powdered sugar and mix on low speed until combined.

Add the freeze dried raspberries to a baggie and roll them with a rolling pin until they are crushed into a fine powder.

Add the crushed freeze dried raspberries, raspberry preserves and vanilla to the frosting. Mix on low speed to combine, then medium-high speed until light and fluffy.

Add the frosting to a piping bag fit with a decorative tip. (My favorite to use is my Wilton 1M tip.)

Once the cupcakes are completely cooled remove a bit of the centers of each using a cupcake corer. Fill each with the raspberry chocolate ganache.

Pipe a generous amount of raspberry buttercream on top of each cupcake. Add a fresh raspberry on top of each cupcake for decoration, then serve!