Double Chocolate Chunk Cupcakes

12 ingredients
9 steps

Ingredients

  • 2 c. Pillsbury's Best all-purpose or unbleached flour
  • 1/2 c. firmly packed brown sugar
  • 1/4 c. unsweetened cocoa
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 c. buttermilk
  • 1/2 c. margarine or butter, melted
  • 1/2 tsp. almond extract
  • 1 egg
  • 1/2 c. vanilla milk chips or 3 oz. chopped white baking bar
  • 1/2 c. milk chocolate chips
  • 1/4 c. chopped slivered almonds

Directions

  1. 1
    Heat oven to 375°.
  2. 2
    Grease 18 muffin cups.
  3. 3
    Lightly spoon flour into measuring cup.
  4. 4
    Level off.
  5. 5
    In a large bowl, combine flour, brown sugar, cocoa, baking soda and salt.
  6. 6
    Blend well.
  7. 7
    Add buttermilk, margarine, almond extract and egg; blend just until dry ingredients are moistened. Fold in vanilla, milk chocolate chips and almonds. Fill greased muffin cups 3/4 full.
  8. 8
    Bake at 375° for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 3 minutes.
  9. 9
    Remove.

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