Photo of Chocolate cherry cupcake bites by WW

Chocolate cherry cupcake bites

Total Time
57 min
15 min
17 min
Win rave reviews from kids and adults alike with these miniature cupcakes. Because this recipe makes such a large yield, plan to make the bite-sized treats to serve a crowd. They would make an ideal accompaniment to just about any assortment of hors d’oeurves and finger foods on a buffet table. Although we used canned cherries, when they're in season you can use 1 cup fresh, chopped, pitted Bing cherries instead. Almond extract partners beautifully with the cherries but you could use vanilla extract in a pinch. For best results, be sure to allow the cupcakes to cool completely before icing them.


Cooking spray

4 spray(s)

Unprepared packaged devil's food cake

18¼ oz, or similar chocolate cake mix, divided

Apple butter

2 Tbsp


2 Tbsp, warm (or more to yield smooth batter)

Almond extract

2 tsp, divided

Canned sweet cherries packed in heavy syrup

16 oz, slightly drained

Apple butter


Liquid egg substitute

½ cup(s)


  1. Preheat oven to 350°F. Coat two 24-hole mini muffin pans with cooking spray. In a medium bowl, make frosting: Mix together 1 cup cake mix, 2 tablespoons apple butter, water and 1 teaspoon almond extract until smooth (add extra water if necessary); 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, 1/3 cup 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. Serving size: 1 cupcake