Chocolate Cherry Cupcake Bites¶

Serves	Total Time
48	24 minutes

Ingredients¶

1 pkg devil's food cake mix
0.33 cup + 2%Tbsp apple butter
2 Tbsp (28 g) water
1 Tbsp almond extract
16 oz (426 g) canned dark sweet cherries in light syrup
0.5 cup (60 g) fat-free egg substitute

Cookware¶

2 24-hole mini muffin pans
1 medium bowl
1 cutting board
1 stand mixer
1 wire rack

Instructions¶

Step 1¶

Preheat oven to 350°F. Coat two 24-hole mini muffin pans with cooking spray.

Step 2¶

In a medium bowl, make the frosting: Mix together 1 cup of the devil's food cake mix, 2 Tbsp of the apple butter, water, and 2 tsp of the almond extract until smooth; set aside.

Step 3¶

Place drained canned dark sweet cherries in light syrup on paper towels and pat dry. Transfer to a cutting board and coarsely chop; set aside.

Step 4¶

In a stand mixer on slow speed, combine remaining cake mix, remaining ⅓ cup apple butter, remaining 1 tsp almond extract, and fat-free egg substitute for 30 seconds.

Step 5¶

Increase speed to medium and mix until smooth, about 2 minutes more. Gently stir in chopped cherries.

Step 6¶

Fill muffin cups ¾ full with cherry mixture.

Step 7¶

Bake at 350 °F for 15 to 17 minutes until a toothpick inserted into center comes out clean.

Step 8¶

Allow to cool in pans for 5 minutes; transfer to a wire rack to cool completely.