Chocolate chip spiced cupcakes
8
Points®
Total time: 42 min • Prep: 10 min • Cook: 32 min • Serves: 12 • Difficulty: Easy
These flavor-packed cupcakes taste like old-fashioned gingerbread laced with chocolate chips. A treat for any fall occasion or holiday and could also easily stand-in for breakfast muffins at casual brunch or morning work gathering. The freshly grated nutmeg gives them a beautiful fragrance and more potent flavor than the ground variety. Use a microplane to grate the nutmeg. Store any unused whole nutmegs in an airtight container. Change the flavor by trading the chocolate chips for some caramel sauce or raisins. Or top the cupcakes with spiced whipped cream. If you don’t have paper liners handy, you can coat your pan with cooking spray instead to prevent them from sticking.
Ingredients
Whole wheat flour
1⅓ cup(s)
All-purpose flour
⅔ cup(s)
Baking powder
1 tsp
Baking soda
½ tsp
Ground allspice
½ tsp
Ground cloves
½ tsp
Ground ginger
¼ tsp
Freshly grated nutmeg
¼ tsp
Table salt
¼ tsp
Sugar
⅔ cup(s)
Egg
1 large egg(s)
Reduced fat sour cream
½ cup(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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