Chocolate Cherry Cupcake Bites

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  • Prep Time: 15 min
  •  Cook Time: 17 min
  •  Serves: 48


  • spray(s)cooking spray
  • 18 14ozunprepared packaged devil’s food cake, or similar chocolate cake mix, divided
  • Tbspapple butte
  • Tbspwater, warm (or more to yield smooth batter)
  • tspalmond extract, divided
  • 16 ozcanned sweet cherries packed in light syrup, drained (dark, pitted cherries)
  • 1cup(s)apple butter
  • 1cup(s)regular liquid egg substitute


  1. Preheat oven to 350°F. Coat two 24-hole mini muffin pans with cooking spray. In a medium bowl, make frosting: Mix together 1 cup cake mix, 2 tablespoons apple butter, water and 1 teaspoon almond extract until smooth (add extra water if necessary); 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, 1/3 cup 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.


Serving size: 1 cupcake | SmartPoints: 3

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