Step 1: Prepare the Chocolate Cupcakes

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

2. Sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder in a medium bowl. This step ensures even distribution and removes lumps.

3. In a large bowl or stand mixer, cream the butter and sugar on medium speed until light and fluffy (about 2–3 minutes).

4. Add the egg and egg yolk, one at a time, mixing well after each addition. Then add vanilla extract.

5. On low speed, alternate adding the milk and sour cream, just until incorporated. Avoid overmixing to keep the batter tender.

6. Gradually fold in the dry ingredients using a spatula or mixer on low, until a smooth, thick batter forms.

7. Fill each cupcake liner 3/4 full with the batter. Bake for 17–20 minutes, or until a toothpick inserted into the center comes out clean.

8. Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Baking Tip: Room temperature ingredients are essential here—they emulsify better and lead to a smoother batter and a more uniform rise.

Step 2: Make the Raspberry Chocolate Ganache

1. Heat the heavy cream in a small saucepan or microwave-safe bowl until steaming (not boiling).

2. Pour over chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.

3. Add the raspberry preserves and stir to combine. Let cool for 15 minutes, then transfer to a piping bag.

Tried and Tested: This ganache can be made up to 2 days in advance and refrigerated. Bring to room temperature before piping.

Step 3: Whip Up Raspberry Buttercream

1. In a stand mixer or large bowl, beat butter and salt until smooth and fluffy, about 3 minutes on medium-high.

2. Gradually add powdered sugar one cup at a time, beating on low at first, then increasing speed.

3. Once incorporated, add ground freeze-dried raspberries, raspberry preserves, and vanilla extract. Beat until light, airy, and pink.

Color Note: The freeze-dried raspberries lend a natural, bright pink hue—no food coloring needed.

Step 4: Assemble Your Cupcakes

1. Once cupcakes are fully cooled, use a cupcake corer or small knife to remove a small section from the center of each cupcake.

2. Fill the hole with ganache, about a teaspoon or so per cupcake.

3. Using a piping bag fitted with your favorite tip (a Wilton 1M or Ateco 828 works well), pipe raspberry buttercream on top.

4. Finish with a fresh raspberry or a sprinkle of crushed freeze-dried raspberries as garnish.