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A chocolate raspberry cupcake on a pink plate with raspberries next to it.
5 stars (5 ratings)

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!

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)
  • 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.

Notes

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.
Serving: 1cupcake, Calories: 280kcal, Carbohydrates: 64g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 31mg, Sodium: 184mg, Potassium: 106mg, Fiber: 2g, Sugar: 51g, Vitamin A: 86IU, Vitamin C: 1mg, Calcium: 37mg, Iron: 1mg
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