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

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. Frost them with a delicious raspberry buttercream frosting that takes them over the top with sweet and creamy raspberry flavor!
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: 12 cupcakes
Calories: 280kcal
Author: Sam Adler


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)
  • 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


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.


If you dont want to use freeze dried raspberries you can substitute it for 1/3 cup raspberry preserves in the frosting. 
Use a cookie scoop to measure cupcake batter evenly
Learn how to soften butter quickly if you need it.


Nutrition Facts
Moist Chocolate Raspberry Filled Cupcakes
Amount Per Serving (1 cupcake)
Calories 280 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 31mg10%
Sodium 184mg8%
Potassium 106mg3%
Carbohydrates 64g21%
Fiber 2g8%
Sugar 51g57%
Protein 3g6%
Vitamin A 86IU2%
Vitamin C 1mg1%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.