Small chocolate-y choc chip cupcakes, made light and moist by a mixture including both sour cream and yoghurt, are a lovely semi-sweet treat.
I took this recipe, for Sour Cream Double Chocolate Muffins, and tweaked it just a little so I could use up a little bit of sour cream and a little bit of plain yoghurt I had in the fridge. As usual, I made them with spelt flour but you could always use plain flour. Here's how I made them:
Chocolate-y Choc-Chip Cupcakes
(Makes 12 small cupcakes)
Dry Ingredients: Wet Mix:
3/4 cup white spelt flour 1/2 cup sour cream
1/4 cup cocoa powder 1/4 cup plain yoghurt
1/4 cup brown sugar or coconut sugar 1 small egg
1/2 teaspoon baking powder 30g melted butter
1/2 teaspoon bicarb soda 1/4 cup milk
1/2 cup mini semi-sweet chocolate chips
1. Preheat oven to 180C and prepare pan by lining with cupcake cases.
2. Combine dry ingredients in a mixing bowl and whisk until well combined with no lumps.
3. Blend wet mix ingredients together in a large measuring jug or bowl.
4. Make a well in centre of dry ingredients and pour wet mixture in.
5. Mix together until just combined.
6. Half fill each of your cupcake cases with batter.
7. Bake 15-20mins until cupcakes have risen and are springy to touch.
8. Cool in pan for a few minutes before finishing cooling on a wire rack.
Silicone cupcake cases.
You can use paper or silicone cupcake cases to line your pan. I tend to use my set of individual silicone cases when I know the cupcakes I'm making are going to be quite moist or I want a little fluted cupcake shape.
While not overly sweet, these little cupcakes are very chocolate-y indeed! Pop one into a lunchbox or on your afternoon tea plate for a little burst of chocolate-y choc-chip goodness in your day!