Chocolate Cherry Cupcake Bites Weight Watchers 1 pt
  • 1 sprays cooking spray
  • 18 1/4 oz unprepared packaged devil's food cake, or similar chocolate cake mix
  • 2 Tbsp apple butter
  • 2 Tbsp water
  • 1 tsp almond extract
  • 16 oz canned sweet cherries, packed in light syrup, drained (dark, pitted cherries)
  • 1/3 cup apple butter
  • 1/2 cup fat-free egg substitute
  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 1 teaspoon 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.
Win rave reviews from kids and adults alike with these miniature cupcakes. Although we used canned cherries, when they're in season you can use 1 cup fresh, chopped, pitted Bing cherries instead.