For the Chocolate Cupcakes:

1. Preheat the oven to 350°F. Line a cupcake pan with 12 liners.
2. Sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder in a small bowl. Set aside.
3. In a large bowl, cream together butter and granulated sugar until fluffy.
4. Add egg, egg yolk, and vanilla extract, mixing until light and fluffy.
5. Mix in milk and sour cream on low speed.
6. Add dry ingredients to wet ingredients and combine on low speed.
7. Fill cupcake liners ¾ full with batter. Bake for 17-20 minutes.
8. Let cupcakes cool in the pan for 10 minutes, then transfer to a cooling rack.

For the Raspberry Chocolate Ganache:

1. Heat heavy cream until steaming, then pour over chopped chocolate. Stir to combine.
2. Add raspberry preserves and mix. Let ganache cool for 15 minutes, then transfer to a piping bag.

For the Raspberry Buttercream:

1. Beat butter and salt until smooth and fluffy.
2. Add powdered sugar and mix on low speed.
3. Add ground freeze-dried raspberries, raspberry preserves, and vanilla extract. Mix until fluffy.

Assembling the Cupcakes:

1. Remove centers of cooled cupcakes and fill with raspberry chocolate ganache.
2. Pipe raspberry buttercream on top of each cupcake.
3. Decorate with fresh raspberries, then serve and enjoy!