recipe from joythebaker.com

     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.