Chocolate Raspberry Cupcakes

Preheat the oven to 350°F (175°C) and line a cupcake pan with 12 liners.

Sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.

Cream together the sugar and butter until fluffy. Incorporate the egg, egg yolk, and vanilla. Mix in the milk and sour cream on low speed, then fold in the dry ingredients.

Divide the batter among the cupcake liners, filling each ¾ full. Bake for 17-20 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack.

For the Raspberry Chocolate Ganache: Heat the heavy cream until steaming. Pour over the chopped chocolate and let sit for 2 minutes, then stir until smooth. Mix in the raspberry preserves. Let cool slightly before using.

For the Raspberry Buttercream: Beat the butter with salt until smooth. Gradually add the powdered sugar, then the ground freeze-dried raspberries, raspberry preserves, and vanilla. Beat until fluffy.

Assembling the Cupcakes: Core each cooled cupcake and fill with the ganache. Pipe the raspberry buttercream on top and garnish with a fresh raspberry.

Prep Time: 30 minutes | Cook Time: 20 minutes | Total Time: 50 minutes | Servings: 12 cupcakes