Chocolate Raspberry Cupcakes
Community Recipe from
- 2/3 cup(s) unsalted butter at room temperature
- 1 1/2 cup(s) granulated sugar
- 2 large eggs
- 1 teaspoon(s) almond extract
- 2 cup(s) sour cream
- 1 1/3 cup(s) all-purpose flour
- 3/4 cup(s) cocoa powder
- 2 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) baking soda
- 1 teaspoon(s) salt
- 1/2 cup(s) finely ground almonds toasted
- 3/4 can(s) rasberry preserves
- Preheat the oven to 350 degrees F. Insert liners into a medium cupcake pan.
- In a large bowl cream the butter and sugar with an electric mixer on medium speed until fluffy, 3-5 minutes. Add the eggs to the creamed mixture, mixing 1 minute after each addition. Add the almond extract and sour cream.
- In a separate bowl combine the flour, cocoa, cinnamon, baking soda, and salt. Add the ground almonds.
- With the mixer on low speed, add the dry ingredients to the creamed mixture. Mix until completely integrated.
- Fill the liners 1/2 to 3/4 full. Drop a teaspoon of rapsberry preserves into each cup. Bake for 20-25 minutes or until a toothpick inserted in the cneter of the cupcakes comes out clean. Cool cupcakes in the pan.
This recipe is a personal recipe added by humboldt29 and has not been tested or endorsed by MyRecipes.
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Chocolate Raspberry Cupcakes Recipe at a Glance
- COURSE: Cupcakes