Chocolate chip spiced cupcakes
4
Points®
Total time: 42 min • Prep: 10 min • Cook: 32 min • Serves: 12 • Difficulty: Easy
These flavour-packed cupcakes taste like old-fashioned ginger bread laced with chocolate chips. A treat for any fall occasion or holiday.
Ingredients
Whole wheat flour
1⅓ cup(s)
All-purpose flour
⅔ cup(s)
Baking powder
1 tsp(s)
Baking soda
½ tsp(s)
Ground allspice
½ tsp(s)
Ground cloves
½ tsp(s)
Ground ginger
¼ tsp(s)
Freshly grated nutmeg
¼ tsp(s)
Table salt
¼ tsp(s)
Sugar
⅔ tsp(s)
Raw egg
1 large
Reduced-fat sour cream
2 tbsp(s)
Unsweetened applesauce
½ cup(s)
Fat-free skim milk
¾ cup(s), divided
Mini chocolate chips
½ cup(s), divided
Instructions
1
Preheat oven to 325ºF. Prepare a 12-whole cupcake tin with paper liners.
2
In a large bowl, combine both flours, baking powder, baking soda, allspice, cloves, ginger, nutmeg and salt; mix well to combine.
3
With an electric mixer, in a large bowl, beat sugar and egg until fluffy. Add sour cream and applesauce; beat again. Add about 1/3 of flour mixture and 1/4 cup of milk; mix to combine. Continue alternating flour mixture and milk until all ingredients are combined; fold in all but 1 tablespoon of chocolate chips. Pour batter into prepared tin, about 2/3 to 3/4 full each; sprinkle a few chips over each cupcake. Bake until a toothpick inserted in center of a cupcake comes out clean, about 27 to 32 minutes. Cool in pan for 5 minutes and then move to a wire rack to cool more. Yields 1 cupcake per serving.
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