Double Chocolate Chunk Cupcakes |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 15 |
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Very good and chocolatey! I've included notes for buttermilk substitution and for high altitude baking. From Pillsbury. Ingredients:
2 cups all-purpose flour or 2 cups unbleached flour |
1/2 cup firmly packed brown sugar |
1/4 cup unsweetened cocoa |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup buttermilk |
1/2 cup margarine or 1/2 cup butter, melted |
1/2 teaspoon almond extract |
1 egg |
1/2 cup vanilla chips or 3 ounces chopped white baking bar |
1/2 cup milk chocolate chips |
1/4 cup chopped slivered almonds |
Directions:
1. Heat oven to 375°F Grease 18 muffin cups. Lightly spoon flour into measuring cup; level off.
2. In large bowl, combine flour, brown sugar, cocoa, baking soda and salt; blend well.
3. Add buttermilk, margarine, almond extract and egg; blend just until dry ingredients are moistened. Fold in vanilla and milk chocolate chips and almonds.
4. Fill greased muffin cups 3/4 full. Bake at 375F for 15 to 20 minutes or until toothpick inserted in center comes out clean.
5. Cool 3 minutes; remove from pan. Serve warm or cool.
6. * To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.
7. HIGH ALTITUDE - Above 3500 Feet: No change.
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