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.
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