For the Chocolate Cupcakes
1-Preheat the oven to 350 degrees: Preheat the oven to 350 degrees. Line a cupcake pan with 12 liners and set aside.
2-In a small bowl sift together all: In a small bowl sift together all purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt and espresso powder. Set aside.
3-Add granulated sugar and softened butter to: 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.)
4-Then add in the egg, egg yolk: Then add in the egg, egg yolk and vanilla and mix on medium speed until light and fluffy, about 1-2 minutes.
5-Next mix in the milk and sour: Next mix in the milk and sour cream on low speed.
6-Add the dry ingredients to the wet: Add the dry ingredients to the wet ingredients and combine on low speed.
7-Fill each cupcake liner 3/4 of the: Fill each cupcake liner 3/4 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.
8-Let the cupcakes cool in the pan: Let the cupcakes cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

For the Raspberry Chocolate Ganache
9-Heat the heavy cream over medium heat,: Heat the heavy cream over medium heat, just until steaming and about to boil.
10-Add the chopped semi-sweet chocolate to a: Add the chopped semi-sweet chocolate to a medium sized bowl.
11-Pour the hot cream over the chocolate: Pour the hot cream over the chocolate and let it sit for 2 minutes to melt the chocolate. Stir to combine.
12-Add in the raspberry preserves and combine: Add in the raspberry preserves and combine.
13-Let the ganache cool for 15 minutes,: Let the ganache cool for 15 minutes, then transfer it to a piping bag.

For the Raspberry Buttercream
14-Add the softened butter and salt to: 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.
15-Add in the powdered sugar and mix: Add in the powdered sugar and mix on low speed until combined.
16-Add the freeze dried raspberries to a: Add the freeze dried raspberries to a baggie and roll them with a rolling pin until they are crushed into a fine powder.
17-Add the crushed freeze dried raspberries, raspberry: 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.
18-Add the frosting to a piping bag: Add the frosting to a piping bag fit with a decorative tip. (My favorite to use is my Wilton 1M tip.)

Assembling the Cupcakes
19-Once the cupcakes are completely cooled remove: 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.
20-Pipe a generous amount of raspberry buttercream: 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!