Preheat oven to 350°F and line a 12 hole muffin r=tray with cupcake liners or grease with butter.
In a mixing bowl beat sugar and butter until soft and creamy. Stir in yoghurt, almond essence and pears puree.
Sift flour, baking powder, baking soda and salt over the pear butter mixture Add almond meal and stir with the spatula to combine.
Add in chocolate chips and divide the batter into the prepared muffin holes.
Bake for about 40 to 50 minutes or until a skewer in the centre of the cake comes out clean.
Remove from oven cool on wire rack.
Serve and enjoy.
Notes
Store the leftovers at room temperature for 2 days or in the freezer for two weeks.Again, I used minimal sugar but you may always increase as per your taste.