Home » Desserts » Cupcakes Recipes » Chocolate Cherry Cupcakes

Chocolate Cherry Cupcakes

 Chocolate Cherry Cupcakes

When you bite into one of these chocolate cherry cupcakes you won’t be able to tell it’s a skinny or lower fat cupcake that’s for sure.

These come out rich and decadent tasting. 

 

Sometimes it’s nice to recreate a decadent dessert into a skinny version.

Especially, when it comes out tasting really delicious like these skinny chocolate cherry cupcakes. 

Recently I was in a cupcake shop with my daughter Tori and there was a chocolate cupcake that had cherry pie filling as the center.

It just spoke my name and I had to have it.

Their cupcake was giant. Defiantly enough for my daughter and I to share one.

I actually took a big piece home for my son to have.

It was too big for the two of us to finish. It sure was yummy. But, we just couldn’t finish it and I knew my son Josh would love the rest which he did of course.

He’s 15 and is in a culinary program at his school and is a great baker and cook himself and happens to be my best taste tester.

He is very honest. If he doesn’t like something it does not go on my blog.

To be honest, I knew I could make a cupcake like the one we had and that tasted very similar but, I decided to make a skinny version instead.

I had just purchased a box of Pillsbury sugar free chocolate cake mix and was going to experiment anyway so this was a good idea to use the mix and add the cherry pie filling. 

I already had the pie filling and knew the combo of chocolate and cherry worked from the store bought cupcake and was a delicious combo so I made a batch tonight.

Oh my gosh, they came out so good. My son and hubby had no idea that they were sugar free or skinny.

They just loved them and I did too.

Cupcakes in general are just fun to make. I like to find all different kinds of cupcake liners at stores and online, this one is a favorite like the highlight one above.

Great price for a quality product and so pretty. It’s nice when each batch is different and the liners do that.

But, I prefer foil liners.

Check out the easy-peasy recipe and bake a batch. I bet you love them too. 

 

 

Skinny Chocolate Cherry Cupcakes

Yields: about 18 to 20 cupcakes

Note: Nutrition and Weight Watcher Points Value are an estimate and approximate with ingredients I used for this recipe. 

Per Cupcake: calories 138, total fat 3.5 g, sat fat 1.5 g, total carbs 33 g, total sugars 1.5 g, dietary fiber 1 g, protein 2 g

WW Smart Points: 5 – WW Points Plus: 5

 

 

 

What goes in a skinny chocolate cherry cupcake?

Just a handful of ingredients are needed for this recipe.

Here are the ingredients:

  • 1 box Pillsbury Moist Supreme Sugar Free Devil’s Food Cake Mix, found at most grocery stores, Walmart, or online at Amazon
  • 3/4 cup “Lite” cherry pie filling, I used Lucky Leaf found at Walmart or online at Amazon, any brand that’s light will work for this recipe
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 2 large eggs or 2 egg whites, this is optional, I have made these with and without eggs, both ways comes out delicious 
  • 1 can seltzer, plain or cherry work best for this cupcake recipe
  • 2 tablespoons mini chocolate chips for topping, this is optional

 

Ingredients for making these delicious skinny chocolate cherry cupcakes

 

How are these skinny chocolate cherry cupcakes made? 

 

Here are the simple and easy directions:

  1. Preheat oven to 350 degrees. Place 18 foil cupcake liners in one or two cupcake pans and set aside.
  2. In a large mixing bowl, combine all the ingredients except the cherries and chocolate chips. With a rubber spatula, combine. You can use a wire whisk or I prefer to use a hand held mixer and mix until fluffy. About 1 to 2 minutes. Take the rubber spatula again and make sure there is no dry ingredients on the bottom of the mixing bowl. 
  3. Now with an ice cream scoop, drop batter into prepared cupcake foil liners that are in the cupcake pan. About 3/4 full for each cupcake. Take the cherries with a teaspoon add a few to the top of each cupcake batter. Swirl the cherries into the batter. Just 3 or 4 cherries in each. You should have enough to for each cupcake. If you have extra, put more into each cupcake batter and again, swirl into the batter.
  4. Sprinkle with the 2 tablespoons of mini chocolate chips if using. 
  5. Baked for about 12 to 15 minutes or until tops of cupcakes gently spring back when touched lightly and a toothpick comes out clean or with dry crumbs on it. 
  6. Place pan on cooling rack and let cool in pan for about 20 minutes. Then gently invert the cupcakes onto the cooling rack and turn back over to face up. You can dust the tops of each cupcake with a small amount of powdered sugar or leave plain like I did. 

Enjoy the chocolate cherry deliciousness 

 

Wait! Before leaving, check out a few more yummy cupcake recipes. 

Harvest Cupcakes With Creamy Cinnamon Frosting

Simple Strawberry Crush Cupcakes With Buttercream Frosting

Shortcut Chocolate Chip Marble Cupcakes

Fun To Make Cotton Candy Cupcakes

Keto Chocolate Chip Muffin/Cupcakes

 

Print recipe below

Skinny Chocolate Cherry Cupcakes

Servings 18 cupcakes
Calories 138 kcal
Author Pam

Ingredients

  • 1 box  Pillsbury Moist Supreme Sugar Free Devil’s Food Cake Mix, found at most grocery stores, Walmart, or online at Amazon
  • 3/4 cup “Lite” cherry pie filling, I used Lucky Leaf found at Walmart or online at Amazon, any brand that’s light will work for this recipe
  • 1/2 tsp vanilla extract
  • 3/4 tsp almond extract
  • 2 medium or large eggs or 2 egg whites, this is optional, I have made these with and without the eggs, both ways is delicious
  • 1 can seltzer, plain or cherry work best for this cupcake recipe
  • 2 tbsp  mini chocolate chips for topping, this is optional

Instructions

  1. Preheat oven to 350 degrees. Place 18 foil cupcake liners in one or two cupcake pans and set aside. In a large mixing bowl, combine all the ingredients except the cherries. With a rubber spatula, combine. You can use a wire whisk or I prefer to use a hand held mixer and mix until fluffy. About 1 to 2 minutes. Take the rubber spatula again and make sure there is no dry ingredients on the bottom of the mixing bowl. No with an ice cream scoop, drop batter into prepared cupcake foil liners that are in the cupcake pan. About 3/4 full for each cupcake. Take the remaining cherries and with a teaspoon add a few to the top of each cupcake batter. Swirl the cherries into the batter. Just 3 or 4 cherries in each. You should have enough to for each cupcake. If you have extra, put more into each cupcake batter and again, swirl into the batter.Sprinkle with the 2 tablespoons of mini chocolate chips if using. Baked for about 12 to 15 minutes or until tops of cupcakes gently spring back when touched lightly and a toothpick comes out clean or with dry crumbs on it. Place pan on cooling rack and let cool in pan for about 20 minutes. Then gently invert the cupcakes onto the cooling rack and turn back over to face up. You can dust the tops of each cupcake with a small amount of powdered sugar or leave plain like I did. Enjoy!

 

 

 

Thanks for stopping by today. I hope you liked the featured recipe for skinny chocolate cherry cupcakes along with the other cupcake recipes. There are even more to see and lots of other recipes both sweet and savory here. To save any of your favorites for later on, pin them on Pinterest. Don’t forget to scroll up so you can print out the featured cupcake. 

Bye for now…

 

 

 

 

 

 

 

Highlighted supplies are ones I use frequently. They are just a suggestion.

Here’s a photo of the two cupcake liners that are highlighted. I think they are so pretty.   

     

Disclosure: You may see links to ingredients or cooking items in the ingredient, instructions, or equipment sections of this post. I’m a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. I will receive a small percentage of sales generated by these links. However, this in no way increases the price of the items.

Similar Posts