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

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

Cream the softened butter and sugar together until light and fluffy.

Add the whole eggs and vanilla extract, mixing until well-blended.

Incorporate the whole milk and sour cream, mixing on low until just combined.

Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.

Spoon the batter into the lined cupcake pan, filling each liner about 3/4 full.

Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool for about 10 minutes and then transfer them to a wire rack.

For the ganache, heat the heavy cream until steaming and pour over chopped chocolate. Let sit for 2 minutes and stir in raspberry preserves.

For the frosting, whip the softened butter until fluffy, then gradually add powdered sugar and freeze-dried raspberries.

Core the cooled cupcakes, fill with ganache, and frost with raspberry buttercream.