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Chocolate-Cherry Cupcakes

May/June 2010

Your rating: None Average: 4.1 (68 votes)

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...
Chocolate-Cherry Cupcakes Recipe

Makes: 12 cupcakes

Active Time:

Total Time:

Ingredients

Cupcakes

  • 3/4 cup whole-wheat pastry flour (see Note)
  • 3/4 cup cake flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/4 cup canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup nonfat buttermilk (see Tip)
  • 1 1/2 cups chopped pitted cherries, fresh or frozen (thawed and drained), plus 12 fresh cherries with stems for garnish

Frosting

  • 6 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
  • 1/2 cup reduced-fat sour cream
  • 1 cup packed confectioners’ sugar

Preparation

  1. To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners.
  2. Whisk whole-wheat flour, cake flour, cocoa, baking powder, baking soda and salt in a medium bowl.
  3. Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg and vanilla until well combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Fold in chopped cherries until just combined. Divide the batter among the prepared cups (they will be full).
  4. Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Transfer to a wire rack and let cool completely.
  5. To prepare frosting: Meanwhile, beat cream cheese, sour cream and confectioners’ sugar with an electric mixer until smooth. Refrigerate the frosting until very cold, about 2 hours. Spread the frosting on the cooled cupcakes and decorate with a cherry on top, if desired.

Tips & Notes

  • Ingredient Note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
  • Tip: No buttermilk? You can make “sour milk” as a substitute: mix 1 1/2 teaspoons lemon juice or vinegar to 1/2 cup nonfat milk.

Nutrition

Per cupcake: 269 calories; 10 g fat (3 g sat, 4 g mono); 32 mg cholesterol; 42 g carbohydrates; 23 g added sugars; 5 g protein; 2 g fiber; 286 mg sodium; 150 mg potassium.

Carbohydrate Servings: 3

Exchanges: 3 carbohydrates (other), 2 fat


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