Method:

• Heat oven to 350ºF (or 325ºF for dark or nonstick pans). Place miniature paper baking cup in each of 60 mini muffin cups. Make cake mix as directed on box, using water, oil and eggs. Fill muffin cups 3/4 full (about 1 heaping tablespoon each).
• Bake 10 to 15 minutes or until toothpick inserted in centre comes out clean. Cool in pans 5 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
• By slowly spinning end of round handle of wooden spoon back and forth, make deep, 1/2-inch-wide indentation in centre of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
• Spoon jam into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
• Place chocolate chips in medium bowl. In 1-quart saucepan, heat whipping cream just to boiling; pour over chocolate. Let stand 3 to 5 minutes until chocolate is melted and smooth when stirred. Stir in liqueur. Let stand 15 minutes, stirring occasionally, until mixture coats a spoon.
• Spoon about 1 teaspoon chocolate glaze onto each mini-cake. Garnish each with raspberry.