Chocolate Chip Snickerdoodle Cupcakes

• 1 stick Butter, Softened
• 1/4 cups Brown Sugar
• 1/2 cups Plus 2 Tablespoons Regular White Sugar
• 2 whole Eggs
• 2 teaspoons Vanilla
• 1/2 teaspoons Almond Extract
• 1-1/2 cup Flour
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1/2 Tablespoons Cinnamon
• 1/2 cups Milk
• 1/2 cups Mini-chocolate Chips, Tossed In 2 Tablespoons Flour

1. 1.treheat oven to 350u0b0F. Grease or line a muffin tin.
2. 2.tn the bowl of an electric mixer, cream butter and sugars. Add eggs, vanilla and almond extracts. Mix well.
3. 3.tn a gallon Ziploc bag (or large bowl) combine flour, baking powder, salt and cinnamon. Slowly incorporate into the butter mixture.
4. 4.tdd milk.
5. 5.told in floured mini-chocolate chips.
6. 6.till muffin cups 2/3 full.
7. 7.top in the oven and bake for 25 minutes. Remove and let cool completely. Frost ( I used brown sugar buttercream).
8. 8.tnjoy!

butter, ubc, regular white sugar, eggs, vanilla, almond extract, flour, baking powder, ubc, cinnamon, milk, minichocolate chips

Taken from tastykitchen.com/recipes/desserts/chocolate-chip-snickerdoodle-cupcakes/ (may not work)