I've made these twice, both times so dry. I'm sure they can be tweaked to be more moist.
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
I also found these to be a bit on the dry side but the flavor is great. I added extra cherries and another egg and will add extra milk when I make again. I also used greek yogurt instead of sour cream in the frosting so it had a bit less body. All in all though, delicious!
The cupcakes are delish! I used a dark chocolate cocoa powder which made them even more decadent. Though I swapped plain FF Greek yogurt for sour cream and ended up w/ a frosting on the runny side. Guessing I should have added more powdered sugar...
Use whipped cream instead of frosting. The simplicity of the cream balances out the rich chocolate flavor.
If you add twice the cherries the cupcake is so much more moist! You can also ass some chocolate chips to make it more rich (not necessary though - delicious without the chips!)