Filled Chocolate Cupcakes

By [e-mail]

Ingredients

• 2/3 2/3 2/3 C butter
• 1 1/2 1 1/2 1/2 C sugar
• 3 3 3 eggs
• 1 3/4 1 3/4 1 3/4 C four
• 1 1 1 t b aking soda
• 1/2 1/2 1/2 t salt
• 1/2 1/2 1/2 C unsweetened cocoa
• 1 1 1 C milk
• 1 1 1 t vanilla
• Raspberry-almond filling
• Confectioner's sugar

Details

Servings 24

Preparation

Step 1

Preheat oven to 350
Cream butter until light & fluffy. Gradually beat in granulated sugar; then beat in eggs one at a time. Sift together next 4 ingredients & add alternately with milk to butter mixture, beating after each addition until smooth. Add vanilla.
Grease well 2 dozen cupcake pans & fill 3/4 full. Bake 25 min. Carefully remove from pans & cool on racks. With sharp knife cut out a small hole at top of each cupcake. Fill with filling & replace tops. Sprinkle with confectioner's sugar

Raspberry-Almond Filling
Mix 1 1/2 C seedless raspberry jam & 1/2 C finely chopped blanched almonds