Step 1

Preheat oven to 350F.

Step 2

Line muffin tins with cupcake cups or grease using nonstick cooking spray.

Step 3

Melt the chocolate in the microwave, in 15 second intervals, making sure to stir in between.

Step 4

Set aside to cool down for a bit.

Step 5

Sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.

Step 6

In a large bowl, beat the eggs and sugar for 5 minutes, until it is pale and thick.

Step 7

Add in the butter. Mix until combined.

Step 8

Add in the melted chocolate. Now, add in the sour cream and vanilla, beating until well incorporated.

Step 9

Add the flour mixture and milk in alternating increments and beat until smooth.

Step 10

Divide batter into the cupcake tins. This batter made about 30 cupcakes for me.

Step 11

Bake for 18-25 minutes or until a toothpick comes out clean.

Step 12

Remove from oven and let cool.

Step 13

Crush or blend the freeze dried raspberries into a fine powder. Using a fine mesh strainer, strain out and discard the seeds. Set the raspberry powder aside.

Step 14

Puree 2 ounces of the fresh raspberries. Press the puree through a fine mesh strainer to remove the seeds. Discard the seeds. Set the puree aside.

Step 15

Cream butter and cream cheese in electric mixer for 1-2 minutes until fluffy, scraping the sides as needed so the butter and cream cheese are fully incorporated.

Step 16

Slowly add 1 cup sugar and beat until smooth, again scraping the sides as needed.

Step 17

Add the raspberry powder, raspberry puree, and vanilla bean past to the frosting mixture. Mix until combined. Scrape the sides down with a spatula.

Step 18

Add remaining powdered sugar, 1/2 cup at a time, and beat until well incorporated.

Step 19

Then, scrape the sides down one more time and mix at medium-high speed until light and fluffy (2-3 minutes).

Step 20

If needed, add more sugar as necessary to achieve preferred consistency.

Step 21

Transfer the raspberry cream cheese frosting to a cupcake piping bag with your desired piping tip.

Step 22

Chill in the refrigerator for 30 minutes before frosting cupcakes so it will hold it's shape better.

Step 23

Pipe or spread the raspberry cream cheese frosting onto the cooled cupcakes.

Step 24

Use the remaining fresh raspberries to garnish the cupcakes.