Ingredients
2 cream-filled chocolate cupcakes, cut in half1 to 2 cups heavy whipping cream3 tablespoons confectioners’ sugar1/2 teaspoon vanilla extract1 to 1-1/2 cups fresh or frozen raspberries, thawed and drainedAdditional raspberries, optional
Preparation
Place one cupcake half each in four dessert dishes. In a large bowl, beat cream until soft peaks form. Beat in sugar and vanilla until stiff peaks form. Fold in raspberries. Spoon over cupcakes. Garnish with additional berries if desired. Chill until serving.
