For the Cupcakes: Preheat oven to 350 degrees F. Combine flour, cocoa, baking soda and salt in a bowl and stir until well mixed. In a large bowl beat both the sugar and butter with a mixer until well combined. Add eggs and egg white and vanilla. Next add flour mixture, milk, and sour cream. Mix until all is blended and creamy. Spoon cupcake batter into 12 muffin cups with liners. Add 1 tsp of raspberry jam to the center of each cupcake. Bake at 350 degrees for 18-24 minutes or until toothpick comes out clean. Let cool for a couple of minutes, then remove cupcakes from pan and cool completely on a wire rack.
For the Raspberry Whipped Cream Frosting: Combine heavy whipping cream, vanilla extract, raspberry jam, and sugar in a large bowl and beat until stiff peaks form. Frost cupcakes immediately before serving. Do not let whip cream sit on cupcakes as it will break down after an hour.
For Chocolate Glaze: Place chocolate and milk in a microwavable small bowl and microwave for 30 seconds. Then mix together and drizzle on top of cupcakes. Sprinkle with colored sugar to make extra pretty.