Name: Moist Chocolate Raspberry Filled Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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)); 1/3 cup raspberry preserves; 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

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These decadent Chocolate Raspberry Filled Cupcakes are easy to make and will be a hit at every party or gathering. Frost them with a delicious raspberry buttercream frosting that takes them over the top with sweet and creamy raspberry flavor!

A chocolate raspberry cupcake on a pink plate with raspberries next to it.

Chocolate and raspberry are one of our preferred flavor combos in our house. The combination between rich chocolate and tangy raspberries just cant be beat!

For this cupcake, 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!

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.

And if you love these cupcakes, you have to try these ganache chocolate-filled cupcakes, my homemade easy vanilla cupcakes, these chocolate chip cupcakes, or these mini chocolate cupcakes for a fun treat!

Best things about this recipe

The raspberry-flavored buttercream frosting comes together in just 5 minutes and makes these cupcakes extra special.
This recipe is easy to follow and the cupcakes can be made ahead of time.
The cupcakes are moist, fluffy, and chocolatey – everything a good chocolate cupcake should be!
This recipe makes exactly 12 cupcakes!

Ingredients Needed

Ingredients for chocolate raspberry filled cupcakes

For the cupcakes

Sugar – Gives the chocolate cupcake base its classic sweet flavor.
All-Purpose Flour – Adds structure to the cupcakes and blends well with the other ingredients.
Baking Soda & Baking Powder – This allows the cupcakes to rise properly making them both moist and fluffy at the same time.
Kosher Salt – Activates the baking soda and offsets some of the sweet flavors.
Eggs – Binds the cupcakes together and helps them set while baking.
Plain Yogurt – This ingredient adds to the moist texture of the cupcakes. You can also use sour cream instead.
Black Coffee – Enhances the rich flavor of the cocoa powder. You can also use water.
Vegetable Oil – Gives the batter additional richness and moisture.
Vanilla Extract – Adds a light vanilla flavor to the cupcakes.
Raspberry Preserves – I like using preserves rather than jelly because I feel like the flavor is better

For the raspberry buttercream:

Unsalted Butter – Makes up the base of the frosting offering a thick texture and buttery taste. If you forgot to soften your butter learn how to soften butter quickly.
Freeze Dried Raspberries – Gives this frosting a bright pink color and raspberry flavor. A 1.2 oz bag makes 1 cup pulverized.
Confectioners Sugar – This fine sugar mixes in with the butter, adds thickness, and gives the frosting its sweet taste.
Cream or Milk – Helps thin out the frosting while keeping it rich and creamy.
Vanilla Extract – Though optional, vanilla extract adds a light warming flavor to the frosting.
Salt – Balances the sweet flavors in the frosting.

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.
Combine dry ingredients: In a large mixing bowl combine the sugar, flour, cocoa powder, baking soda, baking powder, and kosher salt. Whisk to combine fully.
Mix in the wet ingredients: Add in the eggs, yogurt, and coffee and whisk until a smooth batter forms. Add in the vegetable oil and vanilla extract and mix again.
Fill, bake, and cool: Fill each ⅔ of the way full with batter. Bake for 18 mins. Cool completely in the muffin tin for 10 minutes before transferring to a wire rack.

dry ingredients for chocolate cupcakes in a glass bowl — Mix dry ingredients

Chocolate cupcake batter in a glass bowl — Mix dry ingredients

How to fill 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.

A chocolate cupcake with a hole in the middle

How to make the raspberry buttercream

Break down the raspberries: Pulverize the freeze-dried raspberries in a spice grinder or crush them in a zip top bag with a rolling pin. The mixture should resemble a small, fine powder.
Mix the butter, sugar, and raspberries: 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.
Balance the texture: Next add in the vanilla and cream or milk and continue to mix for another minute. The buttercream should have stiff peaks.

Decorating the cupcakes

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!

A chocolate cupcake topped with raspberry frosting on a pink plate

Tips For Recipe Success

Scoop cupcake batter into a muffin tin with a 3 tbsp cookie scoop for even cupcakes.
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!

A chocolate raspberry filled cupcake sliced in half

Storage & Freezing

Storage: To store these cupcakes, place them in an airtight container and keep them at room temperature. They will stay fresh for up to three days.

Freezing: Cupcakes can be frozen unfrosted for up to two months. Thaw overnight in the fridge and then bring to room temperature before frosting and serving.

Where to find freeze dried raspberries

I buy mine usually at Trader Joes but you can find them at target too!

Substitutions

If you cant find or don’t want to use freeze dried strawberries then you can substitute 1/3rd cup raspberry preserves in the frosting instead.
You can use greek yogurt or sour cream in substitution of the yogurt.

More Frosting Ideas

Try out different flavor combinations using these tried and true buttercream frosting recipes!

Moist Chocolate Raspberry Filled Cupcakes

5 from 1 vote

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Course: Cupcakes

Cuisine: American

Diet: Kosher

Keyword: chocolate raspberry cupcakes, Raspberry chocolate cupcakes, raspberry filled cupakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: cupcakes

Calories: 280kcal

Author: Sam Adler