Monday, November 19, 2012

Raspberry Almond Cupcakes with Chocolate Ganache

Thanksgiving in a comin' and if you are in need of one more decadent dessert for the table, I have your solution and it comes in the form of almond and raspberry and chocolate galore. 

I found this recipe on Joy the Baker's blog. The almond in the cupcake is light and sweet while the raspberry gives it a pleasant and fresh tartness. Add the rich chocolate ganache as the frosting and prepare for mouthgasm. I found these cupcakes quick and easy to make, but beware of the chocolate ganache. It took me two tries to get it right. Take precaution and buy an extra bag of choco chips. You won't regret it.

Raspberry Almond Cupcakes with Chocolate Ganache
makes 12 cupcakes


Raspberry Almond Cupcakes:
1 cup flour
1 1/2 tsp baking powder
1/8 tsp salt
5 tbsp unsalted butter, softened to room temperature
1/2 cup sugar
1 egg
1/2 tsp almond extract
1/2 cup whole milk
1/3 raspberries, roughly chopped (fresh is better, but frozen will work too)

Chocolate Ganache:
3/4 cup semi sweet, mini chocolate chips
1/4 cup heavy cream


Preheat the oven to 350 degrees F. Line muffin cups with paper liners.

In a bowl, sift flour, baking soda and salt.

In a bowl, beat butter and sugar with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Beat in egg and almond extract. Reduce speed to low and add in flour mixture and milk alternately in 3 batches, starting and ending with the flour mixture. Fold in raspberries.

Divide batter evenly in muffin cups. Bake until golden, about 20 minutes. Turn cupcakes onto a rack and allow to cool completely. Once cool, add chocolate ganache frosting.


Put chocolate chips in a bowl. Bring cream to a simmer in a sauce pan. Pour cream evenly over chocolate. Let stand for 2 minutes to soften, then stir until smooth. If frosting is too loose to spread, let it sit at room temperature for 10-30 minutes, stirring occassionally. Frosting will thicken as it stands.

***My first batch of ganache didn't melt enough to spread smoothly, so I tried microwaving it. DON'T DO THAT. It didn't work. I had to start over. If you have the same problem, try making the ganache in 2 batches. That worked better for me.


  1. Is there a separate post to come on the custom made reusable raspberry flags or are you just sandbagging?

    1. mountainsandmode is no sandbagging son of a bitch. Custom cake flags DIY coming tomorrow. Be on the lookout.