Raspberry Chocolate Cupcakes - Weight Watchers® - cooking recipe

Ingredients
    cooking spray
    2 tablespoons unsweetened Dutch-processed cocoa powder
    1/4 cup unsalted butter
    1/4 cup seedless raspberry preserves (sugar-free, such as Dickinson's)
    1/4 cup fat-free half-and-half
    1/2 cup unsweetened Dutch-processed cocoa powder
    3/4 cup granulated sugar (or Splenda for baking)
    3/4 cup egg substitute
    1/4 cup all-purpose flour
    1 teaspoon vanilla extract
    3 tablespoons non-fat fudge sauce (or use my No Guilt Hot Fudge Sauce)
    2 1/2 tablespoons seedless raspberry preserves
    1 1/2 teaspoons water
    1 1/2 tablespoons powdered sugar
Preparation
    Preheat oven to 450\u00b0.
    Coat 9 muffin cups with cooking spray, and dust with 2 tablespoons cocoa. Set aside.
    Melt butter in a small saucepan over low heat.
    Add 1/4 cup preserves and the half-and-half, stirring with a whisk until preserves melt.
    Remove from heat; add 1/2 cup cocoa, stirring until smooth.
    Combine granulated sugar and egg substitute in medium bowl; beat with a mixer at high speed until mixture ribbons; about 5 minutes.
    Gradually add chocolate mixture to egg mixture, beating until smooth.
    Add flour, beating until blended. Stir in vanilla.
    Divide batter evenly among prepared muffin cups. Spoon 1 teaspoon fudge topping into center of each torte.
    Bake at 450\u00b0 for 8 to 10 minutes or until edges are set and center is soft.
    Cool 2 minutes. Run a thin, flexible knife around edge of each muffin cup. Carefully invert onto a baking sheet; transfer to dessert plates.
    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.
    Drizzle 1 teaspoon raspberry sauce over each cupcake; dust each with 1/2 teaspoon powdered sugar.

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