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!
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.
9 Reviews for Chocolate-Cherry Cupcakes
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!
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