Comments on: Low Calorie Chocolate Cherry Cupcake-Muffins

By: Gina

Gina — Sat, 18 Feb 2012 21:24:20 +0000

I plan on making these very soon but with raspberries instead of cherries. Also, instead of icing, I plan to just dust them with a little powdered sugar for decoration. Thank you for the recipe

By: Jennifer

Jennifer — Mon, 30 Jan 2012 23:15:00 +0000

I’m thinking of making these for Valentines day to bring to my class, they’re chocolate and everyone loves chocolate cupcakes with any type of frosting. How could I make them look more Valentines looking?

By: Shannon

Shannon — Mon, 14 Mar 2011 11:07:36 +0000

Jacki -
I have never made them with a sugar substitute, but it should work without any problems. Just be sure to use the Splenda that is specifically made for baking, and follow the directions on the back of the package.

By: Jacki

Jacki — Mon, 14 Mar 2011 02:43:44 +0000

have you tried making them with a sugar substitute like splenda? would it work/still taste good?

By: Shannon

Shannon — Sun, 27 Feb 2011 00:19:25 +0000

Fran,
Absolutely!

By: fran

fran — Sun, 27 Feb 2011 00:10:02 +0000

can i make the cupcakes without the fruit?

By: Shannon

Shannon — Wed, 16 Jan 2008 00:21:26 +0000

Jessica –
You could really use any fruit that you would like. A lot of pie fillings and jarred fruits come in a variety of “light” versions and in tons of flavors. Pretty much any thing that compliments chocolate will work – raspberry, peach, blueberry, strawberry, etc. The only one that I would not recommend is apple, only because there are many more flavors out there that are better compliments to chocolate.

By: Jessica

Jessica — Tue, 15 Jan 2008 01:58:43 +0000

I’m not a big fan of cherries… is there something else you could recommend to replace those with? Thanks in advance!

By: Beth

Beth — Wed, 17 Oct 2007 15:09:11 +0000

Hi Shannon, I made these last night, and they tasted great! But… I used a 6 cup- jumbo muffin pan instead of a standard 12 cup, and the muffins still came out regular muffin size. Does that sound right? Any idea what i could do to make them plump up while they cook to the jumbo size next time without changing the nutritionals much? Maybe use skim milk instead of yogurt?

Thanks!

By: tragicw/capitalT

tragicw/capitalT — Sat, 15 Sep 2007 04:37:44 +0000

i made these like 5 minutes ago and their super good. my mom let me borrow her baby muffin pan so i cut the cook time in half and made 24 mini cupcakes!