Friday, August 27, 2010

Chocolate Cherry Cupcakes

I saw this recipe on one of my Eating Well news letter and saved it. We hardly ever buy fresh cherries, but did last week and I desperately needed to use them up, since they were slowly going bad on me. Let me tell you, these cupcakes are AWESOME!! Not too sweet or chocolate-y, with nice bursts of sweet cherry throughout. They are a bit more dense than regular cupcakes, due to the Whole Wheat flour, but other than that, you can't really tell there is WW flour in them. I didn't make the cream cheese frosting since I didn't have any cream cheese. Instead, I made a vanilla cherry frosting, which just makes the cupcakes that much more sinful. Mr.B inhaled his in no time flat and asked if there were still some left, this morning, LOL. Queenie, who refuse to eat her dinner, had to do without and will have hers tonight, if dinner is eaten. Definitely a great somewhat more healthy cupcake!


Chocolate-Cherry Cupcakes
Adapted From EatingWell: May/June 2010

3/4 cup whole-wheat pastry flour
3/4 cup cake flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
1/2 cup nonfat buttermilk (or 1/2 C low fat milk with 1 1/2 Tbs vinegar)
1 1/2 cups chopped pitted cherries, fresh or frozen (thawed and drained), plus 12 fresh cherries with stems for garnish


6 ounces reduced-fat cream cheese (Neufch√Ętel), at room temperature
1/2 cup reduced-fat sour cream
1 cup packed confectioners’ sugar

To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners. Whisk whole-wheat flour, cake flour, cocoa, baking powder, baking soda and salt in a medium bowl. Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg and vanilla until well combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Fold in chopped cherries until just combined. Divide the batter among the prepared cups (they will be full). Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Transfer to a wire rack and let cool completely.

To prepare frosting: Meanwhile, beat cream cheese, sour cream and confectioners’ sugar with an electric mixer until smooth. Refrigerate the frosting until very cold, about 2 hours. Spread the frosting on the cooled cupcakes and decorate with a cherry on top, if desired.

NutritionPer cupcake : 269 Calories; 10 g Fat; 3 g Sat; 4 g Mono; 32 mg Cholesterol; 42 g Carbohydrates; 5 g Protein; 2 g Fiber; 286 mg Sodium; 150 mg Potassium


Vanilla Cherry Frosting

2 C powdered sugar
2 Tbs unsalted butter
1/2 tsp clear vanilla
1/4 tsp almond extract
1-2 Tbs milk

In a bowl cream the butter with both the vanilla and almond extracts. Add the powdered sugar and 1 Tbs of milk. Whisk until all smooth, adding another Tbs of milk if too thick.

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Medifast Coupons said...

Oh I bet these are good, thanks for sharing today, I look forward too re-creating for my family.

HoosierHomemade said...

Yum! Love chocolate and cherry together, it's one of my favorites!
Thanks so much for sharing these on Cupcake Tuesday!

Creative Cupcake Recipes said...

Chocolate and cherry make a delicious flavor combination. The cherry on top makes your cupcakes look so enticing. mmmmmm.