Double Chocolate Chunk Cupcakes

• 2 c. Pillsbury's Best all-purpose or unbleached flour
• 1/2 c. firmly packed brown sugar
• 1/4 c. unsweetened cocoa
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 c. buttermilk
• 1/2 c. margarine or butter, melted
• 1/2 tsp. almond extract
• 1 egg
• 1/2 c. vanilla milk chips or 3 oz. chopped white baking bar
• 1/2 c. milk chocolate chips
• 1/4 c. chopped slivered almonds

1. Heat oven to 375u0b0.
2. Grease 18 muffin cups.
3. Lightly spoon flour into measuring cup.
4. Level off.
5. In a large bowl, combine flour, brown sugar, cocoa, baking soda and salt.
6. Blend well.
7. Add buttermilk, margarine, almond extract and egg; blend just until dry ingredients are moistened. Fold in vanilla, milk chocolate chips and almonds. Fill greased muffin cups 3/4 full.
8. Bake at 375u0b0 for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 3 minutes.
9. Remove.

flour, brown sugar, unsweetened cocoa, baking soda, salt, buttermilk, margarine, almond extract, egg, vanilla milk chips, milk chocolate chips, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=704079 (may not work)