Double Chocolate Chunk Cupcakes

• 2 cups all-purpose flour or 2 cups unbleached flour
• 12 cup firmly packed brown sugar
• 14 cup unsweetened cocoa
• 1 teaspoon baking soda
• 14 teaspoon salt
• 1 cup buttermilk
• 12 cup margarine or 12 cup butter, melted
• 12 teaspoon almond extract
• 1 egg
• 12 cup vanilla chips or 3 ounces chopped white baking bar
• 12 cup milk chocolate chips
• 14 cup chopped slivered almonds

1. Heat oven to 375F Grease 18 muffin cups.
2. Lightly spoon flour into measuring cup; level off.
3. In large bowl, combine flour, brown sugar, cocoa, baking soda and salt; blend well.
4. Add buttermilk, margarine, almond extract and egg; blend just until dry ingredients are moistened.
5. Fold in vanilla and milk chocolate chips and almonds.
6. Fill greased muffin cups 3/4 full.
7. Bake at 375F for 15 to 20 minutes or until toothpick inserted in center comes out clean.
8. Cool 3 minutes; remove from pan.
9. Serve warm or cool.
10. * To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.
11. HIGH ALTITUDE -- Above 3500 Feet: No change.

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

Taken from www.food.com/recipe/double-chocolate-chunk-cupcakes-386286 (may not work)