If you love chocolate or have a sweet tooth for a little something chocolate, then you will love this recipe for Skinny Chocolate Covered Cherry Cupcakes. I am all about convenience and for that reason I love making recipes that use a boxed cake mix. To cut down substantially on the sugar content and calories, I used Sugar-Free Cherry Pie Filling. I could eat these cupcakes without the icing as they are so delicious so the frosting is just a bonus as each cupcake with frosting comes in at less than 150 calories!
Skinny Mom Tip: I use an ice cream scoop to transfer mixed cake mix into lined muffin tins. The ice cream scoop helps get equal amounts of mixture into each cupcake liner and it doesn’t make a mess!
Ingredients
- Cupcake:
- 1 box Duncan Hines Devil's Food Cake Mix
- 1 21 ounce can Comstock Sugar-Free Cherry Pie Filling
- 2 egg whites
- 1 tsp. almond flavoring
- Frosting:
- 4 ounces reduced fat cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup Cool Whip Free Topping, thawed
- 24 Maraschino Cherries (optional)
Instructions
- Preheat oven to 350 degrees. Line two 12 cup muffin tins with cupcake liners or spray with non-stick spray.
- In a medium sized bowl, mix together cake mix, sugar-free cherry pie filling, egg whites, and almond flavoring. Mix well using a spoon or spatula.
- Pour or scoop cake mixture into lined muffin tins. Bake in the oven for 20-25 minutes until cupcakes are done.
- While cupcakes are baking, in a stand-up mixer, mix cream cheese, Cool Whip Free, and powdered sugar on high speed for 1-2 minutes to make cream cheese frosting. Place frosting in the refrigerator for 15-20 minutes.
- When cupcakes have finished baking, remove from oven and allow to cool completely. After cupcakes have cooled, top each cupcake with a small amount of frosting and maraschino cherry.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://skinnymom.com/2012/03/15/skinny-chocolate-covered-cherry-cupcakes/Copyright 2013 SkinnyMom.com
