Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and prepare a cupcake pan with 12 liners.

Sift the Dry Ingredients: In a bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.

Cream the Butter and Sugar: Cream together softened butter and sugar until light and fluffy using an electric mixer.

Add Eggs and Vanilla: Add egg, egg yolk, and vanilla to the creamed mixture and beat until pale and fluffy.

Incorporate Wet Ingredients: Mix in milk and sour cream until smooth.

Combine Dry Ingredients: Gradually add the sifted dry ingredients into the wet mixture until just combined.

Fill Cupcake Liners: Fill cupcake liners about three-quarters full with batter and bake for 17-20 minutes.

Cool the Cupcakes: Allow the cupcakes to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Ganache: Heat heavy cream until steaming, pour over chocolate, stir until smooth, and mix in raspberry preserves.

Make the Frosting: Beat softened butter until fluffy, gradually add powdered sugar, freeze-dried raspberries, raspberry preserves, and vanilla until smooth.

Fill and Frost Cupcakes: Remove a portion from the center of cooled cupcakes, fill with ganache, and pipe frosting on top.

Add the Finishing Touch: Top with fresh raspberries for added flavor and presentation.