Kids between the ages of 3 and 7 are pretty amazing. They’re little screaming, snotting, jumping, and crashing balls of honesty. If they don’t like you, you know it. If they recognize you for the poopoo head that you are, they’re not afraid to tell you- to your face, in ear piercing tones. They haven’t yet developed the ability to filter their opinion of you. It’s simultaneously refreshing and completely unsettling.
That’s why, whenever I meet new kids, I come with cupcakes. Not just cupcakes, but cupcakes with sprinkles. It works every time. It’s irresistible. It’s my dirty little trick. Walk into their house with cupcakes and a smile on your face, and you’ve got an instant friend. And when they come and thank you for the cupcake with chocolate all over their face- well, there’s nothing better.
These cupcakes are dinner party perfect. They’re light and delicate with the flavors of almond and fresh raspberry. Great for adults and not too overpowering and strange for kids. The chocolate ganache is not too sweet or heavy and spreads on the cupcake with a beautiful sheen. Kids absolutely love them, but they’re sophisticated enough to enjoy with coffee long after the kiddies have gone to bed. Thank you Courtney, Bill and cutie Macallan for a beautiful dinner.
Raspberry Almond Cupcakes
makes 12 cupcakes
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
5 Tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg
1/4 teaspoon almond extract
1/2 cup whole milk
1/3 cup fresh raspberries, roughly chopped
Put a rack in the middle of the oen and preheat oven to 350 degrees F. Line muffin cups with paper liners.
Sift together flour, baking powder and salt inside a bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and almond extract. Reduce speed to low and add flour mixture and milk alternately in 3 batches, beginning and ending with the flour mixture and beating just until incorporated. Fold in the raspberries.
Divide the batter among lined muffin cups. Bake until pale golden and a wooden pick inserted in the center of a cupcake comes out clean, about 20 minutes. Turn cupcakes out onto a rack to cool completely.
Spread frosting on cupcakes once cooled.
Chocolate Ganache
3/4 cup mini semisweet chocolate chips (I used chocolate chunks)
1/4 cup heavy cream
Put chocolate chips in a small bowl. Bring cream to a simmer in a small heavy saucepan. Pour cream evenly over chocolate. Let stand for one minute to soften, then stir until smooth. If frosting is too loose to spread, let it sit at room temperature for 10 to 30 minutes, stirring occasionally, frosting will continue to thicken as it stands.
{ 35 comments… read them below or add one }
I was just skimming this yummy recipe and I didn’t see the almonds…are they ground? Thanks!
Perhaps the vanilla extract is supposed to say almond extract? Looks like a delicious recipe.
wow, look how dark that ganache is! what a beautiful yummy looking cupcake!
You’re so right Alicia- the vanilla extract was supposed to be almond extract! Thanks Aria! Thanks Alicia! I’ve changed it!
You are a very wise woman! Yep, walk in to a home or gathering with kids and you have cupcakes… you’ll have new best friends within minutes! :) These cupcakes sound absolutely delicious!
Nothing says “cool mommy-daddy’s friend” like cupcakes. I starred this recipe to try soon! Sounds yum :)
Ohh I just love your creations. I love to stop by once a week if I can to check out your perfect culinary creations.
That ganache has such a deep chocolate color.
Oh, with your cupcakes, I’ll bet this method would work on the adults too. It is a very good plan of action though. I know my crazy 4 (almost 5) year old would love it!
I’m always looking for a new twist for cupcakes. I find they are more fun for both adults and children than cake. Thanks for the recipe it’s great!
mmm. i’m gonna have to make this soon! looks so yummy. perfect ganache.
Ohhh yum. Who could resist such a yummy looking cupcake.
Just made ‘em. Tasty and beautiful. Will have to double the recipe next time. Thanks.
What a gorgeous little cupcake. That ganache looks incredible!
These look delicious! I have found my new favorite blog!!
i went to a dinner party and brought cupcakes this past weekend, their three year old said, “i like you, you brought cupcakes last time too”
I love your ankle biter description. I did just that – took cupcakes for the kids – a few days later I got a call – my niece said “Auntie Giz…that raspberry on the top has fur and it’s yucky”….oh…we were supposed to put them in the fridge?”
Oh my gosh! I want one!
where’s a good place to buy chocolate for baking? these look fantastic!
My husband was in the mood for cupcakes tonight, and we had fresh raspberries so I just tried these. Very yummy. I used a different frosting (he’s not a big chocolate fan) that was great too. Thanks!
Hi there Joy,
Just discovered your site when googling for choc ganache icing. Mmmm where have you been all my cooking life? Thanks for the great pics and yummy ideas. Kids ARE great aren’t they? Just had another one of my own (now boy Alex, 20 months and girl, Sophie Joy, 3 months) and can’t wait for birthday parties so I can go mad with cupcakes and home baked party food.
Thanks again,
Jeni, Australia
These cupcakes ROCK! This is a recipe I’ll be making for years to come; we were so impressed. Your pecan biscuits and raspberry almond bread are fantastic too. Love your blog :)
These turned out very good. The only suggestion I have for anyone who hasn’t made them yet is to be conservative with the ganache as it could be overwhelming and dominate the flavor of this cupcake. I suggest drizzling it on top or putting just a dollop on top, just Joy has done in her last photo.
Thanks for the recipe!
So funny a week ago my sister in law’s friend came with her for a visit. Upon leaving my three year old, when asked to come and say goodbye to our guests, said, “you can come over here and say goodbye”. Ugh. Apparently she didnt know your fail proof trick. I got to tell you the sprinkle thing is SO RIGHT ON!
Hi Joy! I’ve been wanting to make these for quite awhile…I was wondering though…do you think it would be possible to make this as a raspberry almond cake? Maybe in a loaf pan? If so, what size do you think…and for how long to bake?
I LOVE your blog :)
Hi Joy. I made these cupcakes last night for a baby shower…I made them into mini cupcakes and topped half with fresh whipped cream and half with the ganache. Both turned our great! Thanks for the wonderful recipe!
My friend wants a white chocolate raspberry cake for her baby shower and I thought I could use this recipe as a base. I could either just use it as is and put some white chocolate frosting on top or I could add white chocolate to the batter as well. Any suggestions on adding it to this batter? Like, do you think I’d have to add anything else to keep the cake soft? Thank you!
oh you’ve just given me a great inspiration to get through the week at work! i’ll be thinking of these cupcakes in the office :)
can’t wait to try them out!
Teeny tiny type-o:
Put a rack in the middle of the *oven (not oen)
These look wonderful! I plan on making some for my friend’s birthday – she loves raspberries!
Thanks for this great recipe! I made these to take to school as “birthday treats”. I used frozen raspberries in the cupcakes, and I frosted them with raspberry buttercream frosting (more frozen raspberries mixed into the frosting). Everyone loved them!
Another wonderful cupcake recipe! Instead of the chocolate ganache, I made a Lemon Cream Cheese Frosting that worked out really well! I really love almond extract – and wish I could find more recipes that incorporate it!
These were excellent!! Next time I’m going to increase the amount of raspberries and not chop them as finely as I did, because they kinda disappeared. (Granted, I had to use frozen instead of fresh so I know the flavor didn’t come through as well as it should!)
I LOVE the recipe!
I do however want to do a muffin take on this…how would I go about doing it?
I know I could use choc-chips in place of choc-topping…
do it!
wow! i’ve ben reading your blog for a while now but this is the first time i’m commenting. This recipe is awesome! i live in the philippines so it’s hell finding raspberries. i used raspberry preserves instead and made sure to fold really carefully. i made tiny, tiny cupcakes to make sure i don’t end up with a gooey center that usually happens when incorporating any jam-like ingredient in cupcakes. it turned out perfect! i paired it with raspberry buttercream frosting since my sister is laying off chocolates for lent. :)
thanks for the recipe!!
just made these for mother’s day- absolutely delicious and my family loved them! thanks for the recipe!
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