Double Chocolate Chunk Cupcakes

Submitted by Chef 313014

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

 

• Ready In: 20mins
• Ingredients: 12
• Yields: 18 cupcakes
• Serves: 18

ingredients

• 473.18 ml all-purpose flour or 473.18 ml unbleached flour
• 118.29 ml firmly packed brown sugar
• 59.14 ml unsweetened cocoa
• 4.92 ml baking soda
• 1.23 ml salt
• 236.59 ml buttermilk
• 118.29 ml margarine or 118.29 ml butter, melted
• 2.46 ml almond extract
• 1 egg
• 118.29 ml vanilla chips or 85.04 g chopped white baking bar
• 118.29 ml milk chocolate chips
• 59.14 ml 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.

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.