Photo of Chocolate chip spiced cupcakes by WW

Chocolate chip spiced cupcakes

8 - 9
PersonalPoints™ per serving
Total Time
42 min
10 min
32 min
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.


Whole wheat flour

1 cup(s)

All-purpose flour


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




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


  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.