Total Time
40mins
Prep 15 mins
Cook 25 mins

Adapted from Cupcakes, Cupcakes & More Cupcakes. DELICIOUS!

Ingredients Nutrition

Directions

  1. Preheat the oven at 325°F Insert liners into medium cupcakes pans.
  2. Prepare cupcakes. In a bowl, sift flour, baking powder, salt and baking soda.
  3. Place butter, sugar, vanilla and almond extracts in mixing bowl, beating on medium speed until mixture is light and airy.
  4. Reduce speed to low, add eggs one at a time, mixing well.
  5. Gradually add one third of the dry ingredients (prepared in Step 2), one third of the milk, and repeat 3 times. Mix until ingredients are incorporated and batter is smooth.
  6. Add chocolate chips to mixture and stir.
  7. Fill the cupcake liners two-thirds full.
  8. Bake for 20-25 minutes, or until cupcakes are springy to the touch and a toothpick inserted in cupcake's center comes out clean.
  9. Remove from oven and cool on wire rack for 10 minutes.
  10. Prepare frosting: in a bowl placed over a pot of hot water, melt chocolate and butter, mixing until texture is smooth.
  11. Add salt, condensed milk, and corn syrup, mix.
  12. Remove from heat and set aside tio cool. When frosting cools and sets, spread a heaping tablespoon on top of each cupcake.
Most Helpful

5 5

Rating this just for the cupcake part. I did not make the frosting. This recipe made 20 regular size cupcakes for me. The almond extract really adds alot to the flavor. I got alot of compliments on the cupcakes. They were moist and tender and somehow had that Toll House cookie taste to them.