Double Chocolate Chunk Cupcakes

Chef 313014's Note:

Very good and chocolatey! I've included notes for buttermilk substitution and for high altitude baking. From Pillsbury.

• Total Time: 20 mins
• Prep Time: 0 mins
• Cook Time: 20 mins

Ingredients:

Serves: 18

Yield: 18.0 cupcakes

• 2 cups all-purpose flour or 2 cups unbleached flour
• ½ cup firmly packed brown sugar
• ¼ cup unsweetened cocoa
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• ½ cup margarine or ½ cup butter , melted
• ½ teaspoon almond extract
• 1 egg
• ½ cup vanilla chips or 3 ounces chopped white baking bar
• ½ cup milk chocolate chips
• ¼ cup chopped slivered almond

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.

Reviews

[yinyang1195]

I'm sorry, but these came out disgusting. I really don't want to be rude, but these were the most disgusting cupcakes I've ever made, and I'm always told I make really good cupcakes. They came out super dry and flaky and break apart at the slightest touch. They're also VERY flavorless. One tiny bite made my tongue dry up.