Double Chocolate Chunk Cupcakes Recipe

• 2 c. flour
• 1/2 c. brown sugar, packed
• 1/4 c. unsweetened cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 c. buttermilk
• 1/2 c. butter, melted
• 1/2 teaspoon almond extract
• 1 egg
• 1/2 c. vanilla lowfat milk chips or possibly 3 ounce. white baking bar
• 1/2 c. chocolate chips
• 1/4 minced slivered almonds

1. Heat oven to 375 degrees.
2. Grease 18 muffin c.. Lightly spoon flour into measuring c.; level off.
3. In large bowl combine flour, brown sugar, cocoa, baking soda and salt.
4. Blend well.
5. Add in buttermilk, butter, almond extract, and egg.
6. Blend just till dry ingredients are moist.
7. Mix in vanilla and lowfat milk chocolate chips and almonds.
8. Fill greased c. 3/4 full.
9. Bake at 375 degrees for 15-20 min or possibly till toothpick inserted in center comes out clean.
10. Cold 3 min; remove from pan.
11. Serve hot or possibly cold.
12. TIP: Buttermilk substitute - 1 Tbsp.
13. vinegar or possibly lemon juice plus lowfat milk to make 1 c..

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

Taken from cookeatshare.com/recipes/double-chocolate-chunk-cupcakes-9060 (may not work)