Chocolate Cupcakes with Raspberry Filling
1 (18.25 ounce) package chocolate cake mix
1 (8 ounce) container of nondairy whipped topping, thawed
1 (3 ounce) package cream cheese, softened
1/4 cup seedless raspberry preserves
1/2 cup confectioners sugar
Amaretto frosting (recipe follows)
Prepare cake mix following cupcake directions. Let cupcakes cool completely. In a medium bowl, beat whipped topping and cream cheese at medium speed until smooth. Add preserves, beating until mixture is smooth. Gradually add confectioners sugar until mixture is smooth. Spoon mixture into a squeeze bottle with a long narow tip. Insert tip into top of each cupcake.... (squeezing about 1 tablespoon of the filling into each cupcake) Then frost the cupcakes with this Amaretto frosting...
1/2 cup butter, softened
1 (7-ounce) jar marshmellow creme
2 3/4 cups confectioners sugar
2 tablespoons almond flavored liqueur (I used 1 tablespoon almond extract-- you just never know who is in AA these days~)
In a medium bowl, beat butter and marshmellow creme at medium speed until smooth. Gradually beat in confectioners sugar. Add almond flavored liqueur or extract beating until smooth. Spread on cupcakes and enjoy!!