Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4801.28 Kcal (20102 kJ) | ||
| Calories from fat | 2079.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 231.03g | 355% | |
|---|---|---|---|
| Cholesterol | 859.99mg | 287% | |
| Sodium | 4355.06mg | 181% | |
| Potassium | 3097.7mg | 66% | |
| Total Carbs | 626.6g | 209% | |
| Sugars | 420.85g | 1683% | |
| Dietary Fiber | 22.09g | 88% | |
| Protein | 77.4g | 155% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 1.5mg | 51% | |
| Iron | 8mg | 45% | |
| Calcium | 1229.7mg | 123% | |
| Amount Per 100 g | |||
| Calories | 330.26 Kcal (1383 kJ) | ||
| Calories from fat | 143.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.89g | 355% | |
|---|---|---|---|
| Cholesterol | 59.16mg | 287% | |
| Sodium | 299.57mg | 181% | |
| Potassium | 213.08mg | 66% | |
| Total Carbs | 43.1g | 209% | |
| Sugars | 28.95g | 1683% | |
| Dietary Fiber | 1.52g | 88% | |
| Protein | 5.32g | 155% | |
| Vitamin C | 0.3mg | 8% | |
| Vitamin A | 0.1mg | 51% | |
| Iron | 0.6mg | 45% | |
| Calcium | 84.6mg | 123% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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