CHOCOLATE CUPCAKES WITH RASPBERRY FILLING

By á-56845

Ingredients

• Recipe By : BRADENTON HERALD
• Serving Size : 1 Preparation Time :0:00
• Categories : Cakes Desserts
• Amount Measure Ingredient -- Preparation Method
• 1 box chocolate cake mix -- 18.25 oz.
• 1 carton frozen nondairy whipped creme, thawed -- 8 oz.
• 1 package cream cheese -- 3 oz.
• 1/4 cup seedless raspberry preserves
• 1/2 cup confectioner's sugar
• AMARETTO FROSTING
• 1/2 cup butter, softened
• 1 jar marshmallow cream -- 7 oz.
• 2 1/2 cups confectioner's sugar
• 2 tablespoons almond extract

Preparation

Step 1

Prepare the cake mix following the cupcake instructions. Let cupcakes cool completely.
In a medium bowl, beat together the whipped topping and cream cheese at medium speed until smooth. Gradually beat in confectionary sugar until mixtgure is smooth. Spoon mixture into a squeeze bottle or pastry bagwith a narrow (about 1/8 inch) tip. Insert tip into the top of each cupcake and squeeze a good tablespoon of filling into each center.
To make the frosting, in a medium bowl beat the butter and marshmallow creme at medium speed with an electric mixer until smooth. Gradually beat in 2 1/4 cup of the confectioner's sugar. Add more if it is not sweet enough. Add the almond extract.
Frost the cupcakes and garnish with almond and raspberries if desired.