Coat a 12-cup muffin pan with nonstick cooking spray. Heat oven to 350°F.
In bowl, whisk together flour, 3/4 cup of the sugar, cocoa powder, baking soda and salt. Make a well in center of mixture.
Whisk sour cream, milk, oil, eggs and vanilla in measuring cup; add to flour mixture. Whisk until smooth. Stir in dried fruit and 1/2 cup of the mini chips. Divide evenly among prepared muffin pan cups. Sprinkle each muffin with 1/2 teaspoon sugar and 1/2 teaspoon mini chips.
Bake at 350°F for 20 minutes or until toothpick inserted in centers comes out with moist crumbs. Cool on wire rack.
