Double Chocolate Chunk Cupcakes

Ingredients

• 2 cups all-purpose flour or 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 butter, melted
• 1/2 teaspoon almond extract
• 1 egg
• 1/2 cup vanilla chip or 3 ounces chopped white baking bar
• 1/2 cup milk chocolate chips
• 1/4 cup chopped slivered almond

Directions

1. 1

   Heat oven to 375°F Grease 18 muffin cups. Lightly spoon flour into measuring cup; level off.

2. 2

   In large bowl, combine flour, brown sugar, cocoa, baking soda and salt; blend well.

3. 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. 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. 5

   Cool 3 minutes; remove from pan. Serve warm or cool.

6. 6

   * To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.

7. 7

   HIGH ALTITUDE -- Above 3500 Feet: No change.