Raspberry Cupcakes With Chocolate Almond Ganache Recipe

Name: Raspberry Cupcakes With Chocolate Almond Ganache
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups All-purpose Flour; 1/2 cups Cake Flour; 1-1/2 teaspoon Baking Powder; 1/4 teaspoons Kosher Salt; 5 Tablespoons Butter, Softened; 1/2 cups Sugar; 1 whole Egg; 1/4 teaspoons Almond Extract; 1/4 teaspoons Raspberry Syrup; 1/2 cups Whole Milk; 1/3 cups Fresh Raspberries, Slightly Chopped; 12 whole Raspberries, For Garnish; 2 Tablespoons Slivered Almonds, Finely Chopped For Garnish; FOR GANACHE:; 3/4 cups Semi-Sweet Chocolate Chips; 1/4 cups Heavy Cream; 1/4 teaspoons (scant) Almond Extract

Servings: persons

1/2 cups All-purpose Flour
1/2 cups Cake Flour
1-1/2 teaspoon Baking Powder
1/4 teaspoons Kosher Salt
5 Tablespoons Butter, Softened
1/2 cups Sugar
1 whole Egg
1/4 teaspoons Almond Extract
1/4 teaspoons Raspberry Syrup
1/2 cups Whole Milk
1/3 cups Fresh Raspberries, Slightly Chopped
12 whole Raspberries, For Garnish
2 Tablespoons Slivered Almonds, Finely Chopped For Garnish
FOR GANACHE:
3/4 cups Semi-Sweet Chocolate Chips
1/4 cups Heavy Cream
1/4 teaspoons (scant) Almond Extract

1
Preheat oven to 350 degrees F. Line muffin cups with paper liners. In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, beat the butter and sugar until light and fluffy (2-3 minutes). Beat in the egg, almond extract and raspberry syrup. At low speed, add one-half of the flour mixture and beat just until incorporated. Next add the milk and beat until incorporated. Then beat in the rest of the flour mixture. Do not overbeat. Fold in the chopped raspberries.
2
Fill the muffin cups about three-fourths full. Bake about 20 minutes until a toothpick inserted in the center comes out clean. Remove cupcakes from muffin tin and place on a rack to cool completely. Spread ganache on cupcakes once cooled.
3
To make the ganache, put chocolate chips in a small bowl. Heat cream in a small heavy saucepan. Watch it carefully. Once it is simmering steadily, remove from the heat and pour over the chocolate chips. Cover the bowl and let stand for 1 minute to melt the chips. Remove lid and stir until smooth. Once all lumps from the chocolate are gone, add the almond extract and stir until smooth. Let mixture sit at room temperature until it is of spreading consistency.
4
Once ganache has the consistency you want, spread it on top of each cupcake. (I like to leave a bit of the cupcake top exposed, so I do not spread the chocolate all the way to the edges of each cupcake.) Place a fresh raspberry in the center of each cupcake. Sprinkle chopped almond bits around the raspberry on top of the ganache.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cups All-purpose Flour, 1/2 cups Cake Flour, 1-1/2 teaspoon Baking Powder, 1/4 teaspoons Kosher Salt, and more.

Yes, Raspberry Cupcakes With Chocolate Almond Ganache falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Cupcakes With Chocolate Almond Ganache

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