Double Chocolate Chunk Cupcakes

READY IN: 20mins
Recipe by Chef 313014

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

Top Review by 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.

Ingredients Nutrition


  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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