Photo of Chocolate chip spiced cupcakes by WW

Chocolate chip spiced cupcakes

Points® value
Total Time
42 min
10 min
32 min
These flavour-packed cupcakes taste like old-fashioned ginger bread laced with chocolate chips. A treat for any fall occasion or holiday.


Whole wheat flour

1 cup(s)

All-purpose flour


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)



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


  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.


Change the flavour by trading the chocolate chips for some caramel sauce or raisins. Or top the cupcakes with spiced whipped cream (could affect Points values). You can also coat your pan with cooking spray and skip using the paper liners.