Double-Chocolate Chunk Cupcakes

Enjoy freshly baked double chocolate chunk cupcakes – a rich delight with slivered almonds made ready in 40 minutes!

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Servings 18

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ingredients 12
Prep Time 15 min
Total Time 40 min

Ingredients

2: cups all-purpose flour

1/2: cup packed brown sugar

1/4: cup unsweetened baking cocoa

1: teaspoon baking soda

1/4: teaspoon salt

1: cup buttermilk

1/2: cup butter or margarine, melted

1/2: teaspoon almond extract

1: egg

1/2: cup white vanilla baking chips or 3 oz chopped white chocolate baking bar

1/2: cup milk chocolate chips

1/4: cup chopped slivered almonds

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Directions

1 Heat oven to 375°F. Line 18 regular-size muffin cups with paper baking cups or grease cups with shortening or cooking spray. In large bowl, mix flour, brown sugar, cocoa, baking soda and salt. Beat in buttermilk, butter, almond extract and egg with electric mixer on medium speed just until dry ingredients are moistened, scraping bowl occasionally.
2 Gently stir in vanilla baking chips, milk chocolate chips and almonds. Divide batter evenly among muffin cups, filling each three-quarters full.
3 Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 3 minutes; remove from muffin cups. Serve warm or cool.