Preheat oven to 350 degrees. Line 24 muffin tins with paper liners or spray with cooking spray.
Whisk together cocoa, sugar, flour, baking soda, and salt in a small mixing bowl.
In a large mixing bowl, stir together Lambic, melted butter, and vanilla. With hand mixer on low, beat in one egg at a time and then add sour cream. Mix until smooth.
With hand mixer still on low speed, slowly add dry mixture into the wet mixture. Beat until well-combined.
Pour batter into muffin tins, filling each ¾ of the way full. Bake for 12 minutes; rotate pans. Bake for another 12-13 minutes or until toothpick inserted into the center of cupcake comes out clean. Cool completely before frosting.
While cupcakes are cooling, start making frosting. Use a hand mixer to beat together cream cheese, butter, and vanilla extract in a small mixing bowl. Gradually beat in powdered sugar. Fold in raspberry puree. Generously frost each cupcake.