Preheat your oven to 350°F (175°C) and gather your 12-cup muffin pan. Line the cups with vibrant cupcake liners.

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

In a separate bowl, beat the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. Add in one whole egg, an additional egg yolk, and vanilla extract.

Pour in the whole milk and sour cream to the butter mixture, mixing gently until incorporated.

Gradually add the sifted dry ingredients into the wet mixture in three parts, mixing on low speed until just combined.

Fill each cupcake liner about three-quarters full with the batter. Bake for 17-20 minutes.

In a small saucepan, heat the heavy cream over medium heat until steaming. Pour it over chopped semi-sweet chocolate and stir until smooth.

In a clean mixing bowl, beat softened unsalted butter until light and fluffy. Gradually add powdered sugar, then add ground freeze-dried raspberries and vanilla extract.

Once cooled, use a small knife to remove a piece from the center of each cupcake. Fill centers with raspberry ganache and pipe frosting on top.