Double Chocolate Chunk Cupcakes - cooking recipe

Ingredients

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

Preparation

Heat oven to 375\u00b0.
Grease 18 muffin cups.
Lightly spoon flour into measuring cup.
Level off.
In a large bowl, combine flour, brown sugar, cocoa, baking soda and salt.
Blend well.
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.
Bake at 375\u00b0 for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 3 minutes.
Remove.