Peterstown Chocolate-Raspberry Cupcakes

Makes 20 to 24 cupcakes
Cooking Time: 20 to 25 minutes

Ingredients:

• 2/3 - cup butter, unsalted at room temperature
• 1-1/2 - cups Pure Cane Granulated Sugar
• 2 - eggs, large
• 1 - teaspoon almond extract
• 2 - cups sour cream (16 oz.)
• 1-1/3 - cups all-purpose flour
• 3/4 - cup cocoa powder
• 2 - teaspoon cinnamon, ground
• 1/2 cup almonds, finely ground, toasted
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup raspberry preserves

Directions:

Preheat oven to 350°F. Line cupcake pans with liners.

1. With electric mixer on medium speed, cream together butter and sugar until fluffy, 3 to 5 minutes.
2. Add eggs one at a time--beat well (one minute) after each addition.
3. Add almond extract and sour cream.
4. In a separate bowl, combine flour, cocoa, cinnamon, baking soda, and salt. 
5. Add ground almonds. With mixer on low speed, add dry ingredients to creamed mixture. 
6. Mix until completely integrated. Fill cupcake liners one-half to three-quarters full. 
7. Drop a teaspoon of raspberry preserves into each cup. 
8. Bake for 20 to 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. 
9. Cool cupcakes in pan.

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