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Cherries and almonds are considered stone fruits and come from the same family and genus of flowering trees and shrubs. They pair well with each other and with chocolate.
These chocolate cherry almond cupcakes are moist and delicious and easy to make. The base for the cupcakes is a sugar free chocolate cake mix. I used egg whites to keep the saturated fat low for the hubby, replaced the oil with plain fat free yogurt and used frozen sweet cherries.
For those sensitive to sugar free products, you can substitute a regular cake mix. While the use of egg whites and pain non fat yogurt will lighten the recipe, the points will be higher.
These cupcakes are plenty flavorful on their own and are satisfying with a dollop of Reddi-wip. They can be frosted for special occasions.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Pillsbury sugar free chocolate cake mix
- Egg whites
- Plain non fat yogurt
- Frozen sweet cherries
- Almond extract
- Water
Making the Cupcakes
- Preheat the oven and place foil cupcake liners in your cupcake tins.
- Cut the frozen cherries into quarters, place in a bowl and dust with a tbsp. of the cake mix. Set aside.
- Place the cake mix into a large mixing bowl. Add the egg whites, plain non fat yogurt and almond extract.
- Using a hand mixer, start to mix the ingredients together on low. Add in the water and continue to mix until you have a smooth batter.
- Add the chopped cherries to the batter and fold them in until they are uniformly distributed throughout the batter.
- Using a large cookie scooper, fill the cupcake tins.
- Bake in a preheated oven. The cupcakes are done when a toothpick inserted in the center comes out clean or the tops spring back when they are lightly pressed.
- Remove the cupcakes from the oven and transfer them to a cooling rack to cool.
- Serve the cupcakes when thoroughly cooled and enjoy. Freeze the leftovers and thaw as needed.
Serving Ideas
- Chocolate cherry almond cupcakes are a nice way to end a meal.
- These cupcakes are a great mid morning or afternoon snack with a cup of coffee, tea or hot cocoa.
- They can be eaten straight up, frosted for special occasions or topped with a dollop of Reddi-wip.
- Cannoli filling pairs well with chocolate cherry almond cupcakes. Slice a cupcake in half and spread some cannoli filling on the bottom half, replace the top and enjoy.
- For a change of pace, chop some thawed frozen cherries, toss them with a drizzle of Amaretto and spoon over one of these cupcakes.
WW 2 pt, makes 21 cupcakes
Servings: 21 cupcakes
Calories: 80.7kcal
Equipment
- hand mixer
- cupcake tins
- foil cupcake liners
- mixing bowl
- large cookie scooper
Ingredients
- 1 box Pillsbury sugar free devils food cake mix (see note at bottom)
- 1 c frozen dark sweet cherries, no sugar added
- ½ c plain non fat yogurt
- 5 egg whites, 3 whole eggs can be substituted
- 1¼ tsp almond extract
- ¾ c water
- 2 tbsp water
Instructions
- Preheat oven to 350℉
- Place the cake mix into a bowl and set aside.
- Chop the frozen cherries into quarters and place in a bowl. Add 1 tbsp of the cake mix to the chopped cherries and toss. Set aside.
- Add the egg whites, plain non fat yogurt and almond extract to the cake mix.
- Begin to mix the ingredients together with a hand mixer. Add the 3/4 c plus 2 tbsp of water to the mix and continue to mix with the hand mixer until you have a smooth cake batter.
- Add the chopped cherries to the cake batter and fold them in until they are uniformly distributed throughout the batter.
- Using a large cookie scooper, portion the cake batter into the foil lined cupcake tins. Depending on your scooper, you should get 21-22 cupcakes. I prefer larger cupcakes. If you are ok with smaller ones, you can probably get 24 cupcakes out of the batter.
- Place the cupcake tins into the preheated oven. I checked the cupcakes at 21 min and ended up baking them for an additional 2 min so my final baking time was 23 min. You are looking for a toothpick inserted in the middle of the cupcake to come out clean or the top should spring back when lightly pressed.
- Remove the cupcakes from the oven when they are done and transfer them to a cooling rack. Let them completely cool before eating.
- I normally top my cupcakes with a dollop of Reddi-whip just before serving them. You can also frost them or lightly glaze them.
- These cupcakes freeze well. I normally place them on a quarter sheet pan and separate the layers of cupcakes with a piece of wax paper. I cover them with plastic wrap and stick in the freezer. As soon as they are frozen, I transfer them to freezer bags and store in the freezer.
Notes
If you use a regular devils food cake mix each cupcake will be 4 pt.
If you use a regular cake mix or whole eggs, the nutritional info will change. The nutritional info is for a sugar free devils food cake mix and egg whites.
Nutrition
Serving: 1serving | Calories: 80.7kcal | Carbohydrates: 18.7g | Protein: 2.4g | Fat: 1.2g | Saturated Fat: 0.3g | Sodium: 160mg | Fiber: 0.7g | Sugar: 0.8g
Tried this recipe?Let us know how it was!
