Tuesday, 4 December 2018

Chocolate-y Choc-Chip Cupcakes

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.

Delicious 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!



  1. ooh these look so moist and delicious, Meg.
    I'm hungry for a cupcake and tea now. :)

    1. The sour cream and yoghurt makes them lovely and moist, Nil. Perfect to have with a cup of tea. Meg:)

  2. Great using left over stuff in the fridge to produce food for your family.

    1. There's always something in our fridge that needs using up, Kathy. These worked out well so no waste. Meg:)

  3. Those look delightful. I bet they are very moist. Thanks for the recipe, Meg. You are such a busy baker!

    1. I usually bake two things on a Sunday morning for my son to have in his school lunchbox or afternoon teas during the week. I then freeze slices or cupcakes and they defrost quickly. Meg:)

  4. I too love the taste/texture adding yoghurt into a recipe makes, though I don't ever think of using up the last of the sour cream this way. These sound perfectly delicious!


    1. I love yoghurt in recipes too, Emma. These have worked out well with the sour cream as well so I'll be making them again. Meg:)