Thursday, December 12, 2013

Double Chocolate Chunk Cupcakes

These cupcakes have a festive feel and flavor to them.
They are another great item to have in the freezer
for the busy days ahead.
2 cups all purpose flour
1/2 cup firmly packed brown sugar
1/4 cup unsweetened cocoa
1 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
1/2 cup margarine or butter, melted
1/2 tsp. almond extract
1 egg
1/2 cup white chocolate chips
1/2 cup milk chocolate chips
1/4  cup chopped slivered almonds

Heat oven to 375F.  Line 18 muffin cups.
In 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 white chocolate and milk chocolate chips and almonds.
Fill muffin cups 3/4 full.
Bake in 375F oven for 15-20 minutes or until
toothpick inserted in center comes out clean.
Serve warm or cool.
Recipe from:  Pillsbury: The Complete Book of Baking

 ~Finding the amazing in the simple~
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