Moist Chocolate Raspberry filled Cupcakes
These decadent Chocolate Raspberry Filled Cupcakes are easy to make and will be a hit at every party or gathering. Rich dark chocolate cake is stuffed with a sweet and tangy raspberry jam filling and then frosted with a delicious raspberry buttercream frosting. Make them extra pretty by topping them with fresh raspberries! Let’s get to baking!
Chocolate and raspberry are one of the preferred flavor combos in our house. The combination between rich chocolate and tangy raspberries just cant be beat! While dark chocolate is truly the best flavor combo, we also love these white chocolate raspberry cupcakes and fresh raspberry cupcakes in the summer too.
For this cupcake though, a simple chocolate cupcake batter is mixed together with yogurt or sour cream to make them moist and yet fluffy– as a trained pastry chef, this is a secret I am giving to you! Adding a creamy and fatty element like this keeps cupcakes moist.
Once baked and cooled, you’ll fill the cupcakes with a filling of raspberry preserves to add even more sweet and tart raspberry flavor. Then you’ll top them with a thick layer of homemade raspberry buttercream frosting to round out this dessert in a special way.
For an extra layer of flavor you can also frost these with raspberry cream cheese frosting . The cream cheese would take these cupcakes over the top and be sure to impress!
If you are a chocolate lover, try these ganache chocolate-filled cupcakes, or these easy chocolate cupcakes with vanilla frosting and top them with the same raspberry buttercream!
Ingredients Needed
For the raspberry buttercream:
How To Make Raspberry Chocolate Cupcakes
Prepare for baking: Preheat the oven to 350° F. Line a 12 cup muffin tin with paper liners. Set aside.
How to add filling to the cupcakes
- Cut a hole in the cupcake: Use a cupcake corer or a small knife, cut a 1/2 inch deep hole about the size of a quarter, and lift the top off, saving it for after.
- Fill the cupcakes: Fill the cupcake using a teaspoon of raspberry preserves and place the top of the cupcake back on. Press lightly to secure and flatten.
Decorating the cupcakes
Make the raspberry frosting. For this cupcake I skipped the piping bags and tips and just used an offset spatula to slather on some frosting. You can use a cookie scoop to measure the frosting onto the cupcake, then smooth it with the spatula.
Garnish with some fresh raspberries!
Tips For Recipe Success
- When combining the wet and dry ingredients, make sure you whisk well, some dry ingredients can get trapped in the bottom of the bowl. Do not overmix!
- For best results, make sure all of the ingredients are at room temperature. This will help the batter mix together more easily and produce a more consistent cupcake.
- Only fill the cupcake liners ⅔ of the way full. Overfilling can result in cupcakes that spill over the top or are dense and heavy.
- Use a light colored muffin pan for the most even baking results!
Moist Chocolate Raspberry Filled Cupcakes
Ingredients
For the cupcakes
- 1 cup sugar, (200g)
- 1 cup all purpose flour, (240g)
- ½ cup unsweetened cocoa powder, (42g)
- ½ tsp baking soda, (3g)
- ½ tsp Baking powder, (2g)
- ½ tsp kosher salt, (3.5g)
- 2 eggs, (100g)
- ½ cup plain yogurt, or sour cream (114g)
- ⅓ cup black coffee, or water (71g)
- 2 tbsp vegetable oil, (24g)
- 1 tsp vanilla extract, (5g)
For the cupcake filling
- 1/3 cup raspberry preserves
For the raspberry buttercream:
- 1 cup unsalted butter softened, (226 g)
- 1 ½ cups freeze dried raspberries, a 1.2 oz bag makes 1 cup pulverized
- 3 cups confectioners sugar, (340g)
- 2 tbsp cream, or milk
- 1 tsp vanilla extract, optional
- 1 pinch salt
Instructions
Make the cupcakes
- Preheat the oven to 350° F. Line a 12 cup muffin tin with paper liners. Set aside.
- In a large mixing bowl combine the 1 cup sugar, 1 cup flour, ½ cup cocoa powder, ½ tsp baking soda, ½ tsp baking powder, and ½ tsp kosher salt. Whisk to combine.
- Add in the 2 eggs, ½ cup yogurt, and ⅓ cup coffee and whisk until a smooth batter forms. Add in the 2 tbsp vegetable oil and 1 tsp vanilla extract and mix again. Make sure you whisk well, some dry ingredients can get trapped on the bottom of the bowl.
- Fill each ⅔ of the way full with batter.
- Bake for 18 mins. Cool completely.
Fill the cupcakes
- Use a cupcake corer or a small knife, cut a 1/2 inch deep hole about the size of a quarter and lift the top off, saving it for after.
- Fill the cupcake using a teaspoon of raspberry preserves and place the top of the cupcake back on. Press lightly to secure.
Make the raspberry buttercream
- Pulverize the freeze dried raspberries in a spice grinder or crush them in a zip top bag with a rolling pin. They should be powdery and small.
- In the bowl of a stand mixer fitted with the paddle attachment, add softened butter, crushed freeze dried raspberries, and confectioners sugar. Cream on low building up to high when the butter has incorporated most of the sugar so it doesn’t spill out of the mixer.
- Mix on high for 2-3 minutes.
- Next add in the vanilla and cream or milk and continue to mix for another minute. The buttercream should have stiff peaks.
- Frost the cupcakes using a piping bag and a star tip.
