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Double Chocolate Chunk Cupcakes

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“Very good and chocolatey! I've included notes for buttermilk substitution and for high altitude baking. From Pillsbury.”
READY IN:
20mins
SERVES:
18
YIELD:
18 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

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

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