Double Chocolate Chunk Cupcakes

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

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

Ingredients

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