Preheat your oven to 350°F (175°C) and prepare a muffin pan by lining it with colorful cupcake liners.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1½ cups of granulated sugar, 2 teaspoons of baking powder, and ½ teaspoon of fine salt.

Create a well in the center of your dry mixture. Add in ¾ cup of full-fat sour cream, ¾ cup of water, ⅓ cup of vegetable oil, 1 large egg, and 1 teaspoon of vanilla extract.

Evenly distribute the batter into the cupcake liners, filling each about ¾ full.

Place the muffin pan in the preheated oven and bake for 18-20 minutes.

Allow the cupcakes to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.

While the cupcakes cool, melt 1 cup of white chocolate chips and beat 1 cup of unsalted butter until creamy. Gradually add 4 cups of powdered sugar followed by the melted chocolate and ¼ cup of raspberry jam.

In a microwave-safe bowl, combine ½ cup of white chocolate chips and ¼ cup of heavy cream. Heat until smooth to prepare the ganache.

Once cooled, hollow out the center of each cupcake to fill with raspberry jam, frost with raspberry buttercream, and drizzle with ganache.