:cupcake: Chocolate Cherry Cupcake Bites

🥘 Ingredients

• devil's food cake mix 1 pkg
• apple butter 0.33 cup + 2%Tbsp
• water 2 Tbsp
• almond extract 1 Tbsp
• canned dark sweet cherries in light syrup 16 oz
• fat-free egg substitute ½ cup

1. 1

   Preheat oven to 350°F. Coat two 24-hole mini muffin pans with cooking spray.
2. 2

   In a medium bowl , make the frosting: Mix together 1 cup of the devil's food cake mix , 2 Tbsp of the apple butter , water , and 2 tsp of the almond extract until smooth; set aside.
3. 3

   Place drained canned dark sweet cherries in light syrup on paper towels and pat dry. Transfer to a cutting board and coarsely chop; set aside.
4. 4

   In a stand mixer on slow speed, combine remaining cake mix, remaining 1/3 cup apple butter, remaining 1 tsp almond extract, and fat-free egg substitute for 30 seconds .
5. 5

   Increase speed to medium and mix until smooth, about 2 minutes more. Gently stir in chopped cherries.
6. 6

   Fill muffin cups 3/4 full with cherry mixture.
7. 7

   Bake at 350°F for 15 to 17 minutes until a toothpick inserted into center comes out clean.
8. 8

   Allow to cool in pans for 5 minutes ; transfer to a wire rack to cool completely.
9. 9

   Frost each cupcake with 1 tsp of reserved frosting.