Ask at your bakery for cupcakes that are unfrosted. This easy dessert is delicious served immediately, but you can cover and refrigerate it for 24 hours if you'd like.
- 8 vanilla cupcakes
- 3 tablespoons raspberry liqueur
- ½ cup raspberry jam
- 1 8-ounce dark chocolate bar, chopped
- 1 8-ounce container nondairy whipped topping, thawed
Unwrap the cupcakes and break into small pieces.
In glass serving dish, place half of the cupcakes and sprinkle with half of the raspberry liqueur. Top with half of the raspberry jam, half of the chopped chocolate bar, and half of the whipped topping.
Add remaining cupcakes, sprinkle with rest of the liqueur, top with remaining jam, and the remaining whipped topping.
Sprinkle top with remaining chopped chocolate bar.
When you're making recipes for children and the ingredient list calls for liqueur, substitute fruit juices or nectar like pear nectar or guava juice. Other substitutes include the liquid from maraschino cherries, thawed frozen fruit juice concentrates, or fruit syrups like black currant syrup.