Gluten-Free Chocolate-Raspberry Cupcakes

1. Preheat oven to 350°; line 12-cup standard muffin pan with baking cups and spray with cooking spray.
2. In medium bowl, whisk flour, sugar, cocoa powder, baking powder and salt. In large bowl, whisk eggs, oil, syrup, 1 tablespoon liqueur and vanilla extract; stir in flour mixture. Fold in raspberries; divide into prepared cups.
3. Bake cupcakes 23 minutes or until toothpick inserted in center of cupcakes comes out clean; cool 15 minutes in pan, then transfer to wire rack to cool completely. Makes 12 cupcakes.
4. In medium microwave-safe bowl, heat morsels, cream and remaining 1/2 tablespoon liqueur in microwave oven on high 30 seconds; stir until chocolate is melted. Makes about 3/4 cup.
5. Spread cupcakes with chocolate mixture; garnish with raspberries, if desired.

Approximate nutritional values per serving (1 cupcake): 366 Calories, 26g Fat, 11g Saturated Fat, 55mg Cholesterol, 149mg Sodium, 30g Carbohydrates, 5g Fiber, 21g Sugars, 19g Added Sugars, 8g Protein