These cupcakes had a great flavor that was not overpoweringly sweet, but they were not "super moist" as noted in the description. I had to add more milk to the batter due to it being too thick and actually stopping my mixer. They are somewhat dry and fall apart when eating them. Next time I will add an additional egg to help bind it all together.
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.
10 Reviews for Chocolate-Cherry Cupcakes
This recipe was so rich and yummy! Not too sweet. My husband who shies away from any sort of overly sweet dessert LOVED this one!
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?
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!!!
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!