1-Step 1: Preparing the Chocolate Cupcakes Preheat your oven to 350°F and line a 12-cupcake pan with liners. In a large bowl, sift together the all-purpose flour, almond flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt. In another bowl, whisk the brewed coffee, white vinegar, vanilla extract, almond extract, and canola oil until combined.

2-Step 2: Mixing and Baking Pour the dry ingredients into the wet mixture and whisk briefly until just mixed don’t overdo it, or the cupcakes might turn out tough! Divide the batter evenly into the liners and bake for 15 to 20 minutes. Once done, let them cool completely on a rack. This is where the magic happens, and the coffee really brings out that chocolate depth!

3-Step 3: Making the Raspberry Jam In a small pot, combine the raspberries, maple syrup, and lemon juice. Bring it to a boil over medium heat, stirring and breaking up the berries for about 5 minutes. Whisk the cornstarch and cold water in a bowl until smooth, then stir it into the boiling mixture. Let it boil again until thickened, then strain if you want to remove the seeds.

4-Step 4: Whipping Up the Almond Buttercream Frosting Beat the softened cream cheese and butter in a mixer until fluffy, about 2 minutes. Sift the powdered sugar and almond flour, then add them to the mixture on low speed. Toss in the almond extract and beat at medium-high speed for a minute. Adjust as needed if it’s too thick, add a bit of milk; if runny, add more powdered sugar.

5-Step 5: Assembling Your Cupcakes Core the center of each cooled cupcake and fill with about 1 teaspoon of raspberry jam, then replace the top. Frost with the almond buttercream and top with extras like fresh raspberries if you like! The whole process is straightforward, and you’ll have tasty results every time.