chocolate chip spiced cupcakes

1 1/3 cup(s) whole wheat flour
2/3 cup(s) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp table salt
2/3 cup(s) splenda (sugar
1 large egg(s)
1/2 cup(s) greek yogurt (reduced-fat sour cream
1/2 cup(s) unsweetened applesauce
3/4 cup(s) fat free skim milk, divided
1/2 cup(s) mini chocolate chips, divided

Preheat oven to 325ºF. Prepare a 12-whole cupcake tin with paper liners.

In a large bowl, combine both flours, baking powder, baking soda, allspice, cloves, ginger, nutmeg and salt; mix well to combine.

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.

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user SHELBYSHEA24.