Chocolate-Cherry Cupcakes

From EatingWell: May/June 2010

The chopped cherries blend into the ultra-rich chocolate cake, giving these cupcakes a slight cherry flavor while keeping it super-moist with little added oil. The combination of reduced-fat cream cheese and sour cream gives the frosting cheesecake-like flavor with about 40 calories and 3 grams saturated fat less than a traditional cream cheese frosting.

READER'S COMMENT:

"I've made this fabulous cupcake recipe twice now and it's been a hit both times. I used nonfat Greek yogurt in place of the sour cream in the frosting and it's unbelievably rich. P.S. Has anyone ever baked it as a cake? What adjustments...

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8 Reviews for Chocolate-Cherry Cupcakes

11/24/2010

Anonymous

I've made this fabulous cupcake recipe twice now and it's been a hit both times. I used nonfat Greek yogurt in place of the sour cream in the frosting and it's unbelievably rich. P.S. Has anyone ever baked it as a cake? What adjustments (if any) would I have to make?

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08/15/2010

Anonymous

A fantastic recipe! While I used the required ratios of whole wheat and regular flour, I used all-purpose, not cake, flour, and it still came out fine. I used pitted frozen cherries for the batter, too, which was super easy. I find regular cupcakes too sweet and too much most of the time, and these were tasty and delicious. And the frosty is YUM!!!

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07/02/2010

Anonymous

These were a HUGE hit for a birthday celebration (an adult's, not kid's, party). These are quite simple to make. The most labor-intensive part is pitting the cherries, but even that wasn't bad. Like!

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