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Raspberry Almond Chocolate Cupcakes topped with raspberry macaron

Almond Raspberry Chocolate Cupcakes

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 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12 cupcakes
Calories 500 kcal

Ingredients

Chocolate Almond Cupcakes

  • 1 1/4 cups all-purpose flour 160 grams, 5.65 oz
  • 1/4 cup almond flour 24 grams, 0.84 oz
  • 1/4 cup unsweetened cocoa powder 31 grams, 1.125 oz
  • 1 cup granulated sugar 200 grams, 7 oz.
  • 1 teaspoon baking soda
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup brewed coffee
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup canola oil 107 grams, 3.8 oz

Raspberry Jam

  • 1 cup raspberries fresh or frozen (283 grams, 10 oz)
  • 1/4 cup maple syrup you can use granulated sugar, or other sweetener instead
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Almond Buttercream Frosting

  • 1/2 cream cheese softened 113 grams, 4 oz
  • 1/4 cup unsalted butter softened (56 grams, 1 oz)
  • 2 1/4 cups powdered sugar 283 grams, 10 oz
  • 1/4 cup almond flour 24 grams, 0.84 oz
  • 1/4 teaspoon almond extract

Instructions

Chocolate Cupcakes

  1. Pre-heat oven to 350F. Line a 12-cupcake pan with cupcake liners or grease it with butter and flour.
  2. Sift flour, almond flour, cocoa powder, sugar, baking soda, baking powder, and salt together in a large bowl.

  3. 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.
  4. Distribute batter evenly in cupcake pan.
  5. Bake for 15-20 minutes.
  6. Remove and let it cool.

Raspberry Jam

  1. 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.
  2. Mix cornstarch and cold water in a small bowl.
  3. Once raspberries have boiled and reduced a bit, add cornstarch and water to the pan.
  4. Bring back to a boil, stirring constantly, until mixture is thickened.
  5. 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.
  6. Let jam cool. Cover it with plastic wrap and place it in the fridge.

Almond Buttercream

  1. 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.
  2. Sift powdered sugar and almond flour together.
  3. With the mixer turned off, add sifted mixture to the bowl.
  4. Mix on low until the sugar and almond flour have been incorporated.
  5. Add almond extract and cream mixture for about one minute on medium high speed.
  6. If you find that the mixture is too stiff, it might need a drop of milk or two.
  7. 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.
  8. 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

  1. 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.
  2. Cover with the Almond Buttercream. I chose to top mine with a Raspberry Macaron. You can top it with fresh raspberries or chocolate!

Storage

  1. Store Cupcakes in the fridge, covered for up to 3-4 days.
Nutrition Facts
Almond Raspberry Chocolate Cupcakes
Amount Per Serving
Calories 500
* Percent Daily Values are based on a 2000 calorie diet.