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Photo of Chocolate cherry cupcake bites by WW

Chocolate cherry cupcake bites

3
Points® value
Total Time
32 min
Prep
15 min
Cook
17 min
Serves
48
Difficulty
Easy
Win rave reviews from kids and adults alike with these miniature cupcakes.

Ingredients

Unprepared devil's food cake

18¼ oz, or similar chocolate cake mix

Apple butter

2 tbsp(s)

Almond extract

2 tsp(s)

Canned sweet cherries packed in light syrup

16 oz, drained (dark, pitted cherries)

Almond extract

1 tsp(s)

Liquid egg substitute

½ cup(s)

Mineral water

2 tbsp(s)

Apple butter

⅓ cup(s)

Instructions

  1. Preheat oven to 350°F. Coat two 24-hole mini muffin pans with cooking spray. In a medium bowl, make the frosting: Mix together 1 cup of cake mix, 2 tablespoons of apple butter, water and 2 teaspoons of almond extract until smooth; set aside.
  2. Place drained cherries on a paper towel. Pat cherries dry, place on cutting board and coarsely chop; set aside.
  3. In a mixer on slow speed, combine remaining cake mix, remaining apple butter, remaining almond extract and egg substitute for 30 seconds. Increase speed to medium and mix until smooth, about 2 minutes more; stir in cherries.
  4. Fill muffin pans 3/4 full with cherry mixture. Bake until toothpick inserted in middle comes out clean, about 15 to 17 minutes. Allow to cool in pans for 5 minutes; remove to wire rack to cool completely. Frost each cupcake with 1 teaspoon reserved frosting.
  5. Yields 1 cupcake per serving

Notes

Although we used canned cherries, when they're in season you can use 1 cup fresh, chopped, pitted Bing cherries instead.

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