Raspberry filled cupcakes with Almondcello Icing

These cupcakes were a hit at my friend's party. They are a butter-chocolate cake filled with a raspberry mousse...topped with almondcello icing! Perfect for spring.

Chocolate Butter Cake: 4 ounces unsweetened chocolate, chopped 1/3 cup unsweetened cocoa powder 1 cup boiling water 2 1/4 cups all purpose flour 2 Tsp baking powder 1 Tsp baking soda 1/4 Tsp salt 1 cup unsalted butter, room temperature 2 cups granulated white sugar 3 large eggs 2 teaspoons vanilla extract 1 cup milk

Preheat oven to 350 degrees. Line 24 muffin cups with paper liners. In a stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter. In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. Set aside. In the bowl of your electric mixer, or with a hand mixer, cream the butter. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate mixture and beat to combine. Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated. Fill each muffin cup two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, fill with mousse and frost with icing.

Mousse

1 (8oz) container frozen cool whip, thawed 3oz cream cheese, softened 1/4 cup seedless raspberry preserves 1/2 cup powdered sugar Beat cool whip and cream cheese until smooth. Add preserves and beat until smooth. Gradually add in powdered sugar. Spoon mixture into a piping bag or squeeze bottle. ONCE CUPCAKES ARE COOL, insert tip into the top of each cupcake and squeeze about 1 Tsp filling.

Almondcello Icing

1/2 cup butter, softened 1 (7oz) jar marshmallow creme 2 3/4 cups powdered sugar 2 Tbsp almondcello *you can use almond extract if you want, or any flavor liqueur.

Beat butter and marshmallow creme until smooth. Gradually beat in powdered sugar. Add almondcello, beating until smooth. Top cupcakes with icing. **Keep cupcakes stored in refrigerator until ready to eat. Let stand 30 minutes before serving.