Photo of Chocolate cherry cupcake bites by WW

Chocolate cherry cupcake bites

Points® value
Total Time
32 min
15 min
17 min
Win rave reviews from kids and adults alike with these miniature cupcakes.


Unprepared devil's food cake

18¼ oz, or similar chocolate cake mix

Apple butter

2 tbsp(s)

Almond extract

2 tsp(s)

Canned sweet cherries packed in light syrup

16 oz, drained (dark, pitted cherries)

Almond extract

1 tsp(s)

Liquid egg substitute

½ cup(s)

Mineral water

2 tbsp(s)

Apple butter



  1. 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 2 teaspoons of almond extract until smooth; set aside.
  2. Place drained cherries on a paper towel. Pat cherries dry, place on cutting board and coarsely chop; set aside.
  3. 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.
  4. 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.
  5. Yields 1 cupcake per serving


Although we used canned cherries, when they're in season you can use 1 cup fresh, chopped, pitted Bing cherries instead.