Chocolate Sour Cream Cupcakes With Raspberry Cheesecake Buttercream

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1/2 cup semi-sweet chocolate

1 cup all-purpose flour

1 1/2 cups cake flour

1 1/2 cup unsweetened cocoa powder

2 tsp baking soda

1 tsp baking powder

3/4 tsp salt

3 large eggs

1 1/2 cups sugar

3/4 cup butter, softened

1 cup sour cream

1 1/2 cup milk

1 vanilla bean, seeds only

3/4 cup (1 1/2 stick) butter, softened but not warm

1/2 cup (4 ounces) cream cheese, softened but not warm

4 - 5 cups powdered sugar, or until desired consistency is reached

4 ounces frozen (or fresh) raspberries, thawed, drained, and divided

1 vanilla bean (seeds only)

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