Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin pan with cupcake liners.

In a large mixing bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and optional espresso powder.

In a separate bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes.

Pour in the room temperature whole milk and sour cream, stirring gently, then gradually add the sifted dry ingredients, mixing until smooth.

Fill each lined cupcake well about three-quarters full with batter and bake for 17-20 minutes.

Once baked, cool the cupcakes for about 10 minutes, then transfer to a wire rack to cool completely.

In a small saucepan, heat the heavy cream over medium heat until steaming, then pour over the chopped semi-sweet chocolate to make ganache.

In a mixing bowl, beat the softened unsalted butter until airy, then gradually add powdered sugar, followed by freeze-dried raspberries.

Once cooled, use a corer or knife to remove a section from the center of each cupcake, fill with ganache, and frost with buttercream.

Garnish each cupcake with a fresh raspberry before serving.