Preheat the oven to 350° F (175° C) {375° F (190° C) High altitude} and line a 12-count cupcake pan with paper liners. Set aside.
In a medium mixing bowl, combine the flour (1 ¼ cups), cocoa powder (½ cup), baking powder (2 tsp), and salt (½ tsp) with a whisk. Set aside.
In a large mixing bowl with a hand mixer or in the bowl of a stand mixer, beat the sugar (1 cup) and oil (½ cup) until light and fluffy. Add the eggs (2 eggs) and sour cream (½ cup), and mix until combined.
While mixing on low speed, add the dry ingredients alternating with the milk (½ cup) until completely combined. Scrape down sides if needed.
Fill each cupcake liner about 2⁄3 of the way full. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Remove from the oven and allow to cool completely on a cooling rack.
How to make chocolate ganache filling
Add the chocolate chips (1 cup) to a microwave-safe bowl and pour the cream (⅓ cup) over the top. Microwave in 30-second bursts, stirring well between each heating, it should only take 30-45 seconds or so. Whisk until smooth and combined. Allow to cool for about 10-15 minutes until thickened.
Once the cupcakes are cooled, use a piping tip, cupcake corer or knife to remove the center of each cupcake, be careful not to remove the bottom.
Add the ganache to a piping bag and fill the center of each cupcake.
How to make raspberry buttercream
Add the freeze-dried raspberries (⅓ cup) to a food processor or blender and pulse until they become a fine powder. Set aside.
In a large mixing bowl with a hand mixer, beat the softened butter (1 cup/2 sticks) until light and fluffy. Gradually add the powdered sugar (3 ½ cups) until completely combined.
Add the raspberry powder and raspberry preserves (¼ cup). Mix until combined. If desired, you can save some of the raspberry powder to sprinkle on top.
Add the buttercream to a piping bag and pipe onto each cupcake. Garnish with a raspberry and enjoy!
Notes
High Altitude Instructions
Increase flour by 2 tablespoons
Decrease baking powder to 1 ½ teaspoons
Decrease sugar to ¾ cups
If needed, add 2 additional tsp of milk
Increase oven temperature to 375° F (190° C) and reduce baking time by a few minutes.
Variations
White Chocolate Raspberry Cupcakes | Instead of the cocoa powder, replace with 4 ounces finely chopped white chocolate bar.
Chocolate Cupcakes with Raspberry Filling | Do not make the chocolate ganache, instead you will pipe raspberry preserves.
Try dark or semi-sweet chocolate chips for the ganache.
Use quality raspberry preserves such as Bonne Maman for the best flavor.
Storage Tips
Store the leftover cupcakes in an airtight container at room temperature for up to three days. Or, refrigerate the cupcakes in an airtight container for up to five days.How to Freeze Raspberry Chocolate Cupcakes - Freeze the unfrosted cupcakes in an airtight container for up to three months. You can freeze filled and frosted cupcakes, but place on a baking sheet and flash freeze in a single layer for 1 hour until firm, then place in a single layer in a container.
Make Ahead Chocolate Raspberry Cupcakes
These are great to make ahead for entertaining, bake cupcakes and cool completely -- do not core them. Flash freeze in a single layer on a baking sheet for 1 hour, then place in an airtight container. Freeze up to 2 months. Thaw, core, fill and frost!