Chocolate Almond Cupcakes, filled with Raspberry Jam, frosted with Almond Buttercream, topped with a Raspberry Macaron filled with raspberry jam and dark chocolate ganache.
Course Dessert
Cuisine American
Keyword almond, chocolate, cupcakes, raspberry
Prep Time 40 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 12cupcakes
Calories 500kcal
Ingredients
Chocolate Almond Cupcakes
1 1/4cupsall-purpose flour160 grams, 5.65 oz
1/4cupalmond flour24 grams, 0.84 oz
1/4cupunsweetened cocoa powder31 grams, 1.125 oz
1cupgranulated sugar200 grams, 7 oz.
1teaspoonbaking soda
3/4teaspoonsbaking powder
1/2teaspoonfine sea salt
1cupbrewed coffee
1tablespoonwhite vinegar
1teaspoonvanilla extract
1/4teaspoonalmond extract
1/2cupcanola oil107 grams, 3.8 oz
Raspberry Jam
1cupraspberriesfresh or frozen (283 grams, 10 oz)
1/4cupmaple syrupyou can use granulated sugar, or other sweetener instead
1tablespoonlemon juice
1tablespooncornstarch
1tablespooncold water
Almond Buttercream Frosting
1/2cream cheese softened113 grams, 4 oz
1/4cupunsalted buttersoftened (56 grams, 1 oz)
2 1/4cupspowdered sugar283 grams, 10 oz
1/4cupalmond flour24 grams, 0.84 oz
1/4teaspoonalmond extract
Instructions
Chocolate Cupcakes
Pre-heat oven to 350F. Line a 12-cupcake pan with cupcake liners or grease it with butter and flour.
Sift flour, almond flour, cocoa powder, sugar, baking soda, baking powder, and salt together in a large bowl.
In another bowl, mix coffee, vinegar, vanilla and oil. Pour dry mixture over wet ingredients. Whisk briefly, until incorporated. Be careful not to overmix. As soon as you see no more streaks of dry mixture, stop whisking.
Distribute batter evenly in cupcake pan.
Bake for 15-20 minutes.
Remove and let it cool.
Raspberry Jam
Mix raspberries, maple syrup (or sweetener) and lemon juice in a small pot. Bring to a boil over medium heat, cook, stirring, for about 5 minutes. Use the spoon to break up the raspberries as you stir.
Mix cornstarch and cold water in a small bowl.
Once raspberries have boiled and reduced a bit, add cornstarch and water to the pan.
Bring back to a boil, stirring constantly, until mixture is thickened.
Pour through a strainer, and keep on stirring the mixture to strain the jam. Make sure to press it through really well so you can get the most out of it, and just leave the seeds behind. If you like the seeds, just skip the straining. I never skip it.
Let jam cool. Cover it with plastic wrap and place it in the fridge.
Almond Buttercream
Mix cream cheese and butter in the bowl of an electric mixer. Cream both together for about 2 minutes at medium-high speed, until very fluffy and soft.
Sift powdered sugar and almond flour together.
With the mixer turned off, add sifted mixture to the bowl.
Mix on low until the sugar and almond flour have been incorporated.
Add almond extract and cream mixture for about one minute on medium high speed.
If you find that the mixture is too stiff, it might need a drop of milk or two.
If you find the mixture to be too runny, it might be because your butter or cream cheese could be too warm, and in that case I’d put my bowl covered with plastic wrap in the fridge for a while to let the fats become a bit more solid.
If the temperature of the butter and cream cheese is fine, and the mixture is runny, simply add a bit more powdered sugar, slowly, a little at a time, until you achieve the desired consistency.
To assemble
Use a spoon to remove the center of the cupcakes. Fill the cupcakes with about 1 teaspoon of filling. Top with the cupcake part you removed.
Cover with the Almond Buttercream. I chose to top mine with a Raspberry Macaron. You can top it with fresh raspberries or chocolate!
Storage
Store Cupcakes in the fridge, covered for up to 3-4 days.