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

Sift together all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and espresso powder in a small bowl.

In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy.

Add room temperature eggs and vanilla extract to the butter-sugar mixture and mix until pale and fluffy.

Gradually mix in whole milk and sour cream until combined.

Carefully add the dry ingredients into the wet mixture, mixing until just combined.

Spoon the batter into prepared cupcake liners and fill each about three-quarters full.

Bake for 17-20 minutes, or until a toothpick inserted comes out clean, then cool in the pan for 10 minutes.

To make ganache, heat heavy cream until steaming, pour over chopped semi-sweet chocolate, and stir in raspberry preserves once chocolate softens.

In a mixing bowl, beat softened butter until fluffy, gradually mix in powdered sugar, raspberry preserves, and freeze-dried raspberries until airy.

Assemble cupcakes by removing center, filling with ganache, and frosting the top with raspberry buttercream.