1. Preheat oven to 450°. 2. Coat 9 muffin cups with cooking spray, and dust with 2 tablespoons cocoa. Set aside. 3. Melt butter in a small saucepan over low heat. 4. Add 1/4 cup preserves and the half–and–half, stirring with a whisk until preserves melt. 5. Remove from heat; add 1/2 cup cocoa, stirring until smooth. 6. Combine granulated sugar and egg substitute in medium bowl; beat with a mixer at high speed until mixture ribbons; about 5 minutes. 7. Gradually add chocolate mixture to egg mixture, beating until smooth. 8. Add flour, beating until blended. Stir in vanilla. 9. Divide batter evenly among prepared muffin cups. Spoon 1 teaspoon fudge topping into center of each torte. 10. Bake at 450° for 8 to 10 minutes or until edges are set and center is soft. 11. Cool 2 minutes. Run a thin, flexible knife around edge of each muffin cup. Carefully invert onto a baking sheet; transfer to dessert plates. 12. Combine 2–1/2 tablespoons preserves and 1–1/2 teaspoons water in a small microwave–safe bowl. Microwave at HIGH 20 seconds or until preserves melt; stir until smooth. 13. Drizzle 1 teaspoon raspberry sauce over each cupcake; dust each with 1/2 teaspoon powdered sugar. ---------------------------------------------------------------------------
Nutrition
Ingredients
