Strive to dream, laugh and love everyday

Office Treat Telegram #5: Chocolate Cherry Brownie Cupcakes

May 15, 2009

Chocolate Cherry Cupcake Bites
POINTS: 1 
INSTRUCTIONS

1 spray(s) cooking spray
18 1/4 oz unprepared packaged devil’s food cake, or similar chocolate cake mix
2 tbsp apple butter
2 tbsp water
2 tsp almond extract
16 oz canned sweet cherries, packed in light syrup, drained (dark, pitted cherries)
1/3 cup(s) apple butter
1/2 cup(s) fat-free egg substitute

Preheat oven to 350°F. Coat two 24-hole mini muffin pans with cooking spray. In a medium bowl, make the frosting: Mix together 1 cup of cake mix, 2 tablespoons of apple butter, water and 1 teaspoon of almond extract until smooth; set aside. 

Place drained cherries on a paper towel. Pat cherries dry, place on cutting board and coarsely chop; set aside.

In a mixer on slow speed, combine remaining cake mix, remaining apple butter, remaining almond extract and egg substitute for 30 seconds. Increase speed to medium and mix until smooth, about 2 minutes more; stir in cherries.

Fill muffin pans 3/4 full with cherry mixture. Bake until toothpick inserted in middle comes out clean, about 15 to 17 minutes. Allow to cool in pans for 5 minutes; remove to wire rack to cool completely. Frost each cupcake with 1 teaspoon reserved frosting. Yields 1 cupcake per serving.

Entry Filed under: Food Delights. .