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Chocolate Almond Raspberry Cupcakes

Servings 20 -24 cupcakes


Chocolate Raspberry Cake:

  • 1 Box Devil's Food Cake Mix
  • 3 eggs
  • 1/2 C. oil
  • 1 C. buttermilk or milk
  • 1/3 C. sour cream
  • 1 tsp. vanilla extract
  • 1 1/3 C. raspberries fresh or frozen

Chocolate Almond Ganache:

  • 1 C. chocolate chips or melts
  • 1/3 C. heavy whipping cream
  • 1 1/2 tsp. almond extract

Chocolate Buttercream:

  • 1 C. butter softened
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 tsp. almond extract optional
  • 1/2 C. unsweetened cocoa powder
  • 1-3 Tbsp. milk
  • 2-3 1/2 C. powdered sugar

Fresh Raspberries and Sprinkles for decoration


  1. 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. 2. Sift cake mix into a small bowl and set aside.
  3. 3. In a large bowl, combine eggs, oil, milk, sour cream and vanilla extract until smooth.
  4. 4. Stir in cake mix.
  5. 5. Gently fold in raspberries.
  6. 6. Fill cupcake liners 3/4 full and bake for 16-22 minutes or until an inserted knife comes out clean.
  7. 7. Chocolate Almond Ganache: Place chocolate chips and heavy whipping cream in a microwave proof bowl and melt in microwave. Pull out while there are still chunks and just stir until smooth, then if it really won't melt down zap it for 10 more seconds. Stir in almond extract.
  8. 8. Chocolate Buttercream: Beat butter for 2 minutes. Add vanilla extract, almond extract and cocoa powder and beat again. Add 1 Tablespoon milk and slowly add powdered sugar until you reach your desired consistency. Add more milk if it gets too thick.
  9. 9. To assemble, dip the tops of cooled cupcakes into the ganache and then let set for about 10 minutes (depending on the heat of the room it will take more or less time). Pipe frosting over ganache and top with fresh berries and sprinkles.