Ingredients for Double Chocolate Chunk Cupcakes
- 2 cups all-purpose flour
- 1 ¾ cups packed light brown sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup (1 stick) unsalted margarine
- 1 teaspoon almond extract
- 1 large egg
- Vanilla Chips (not found in recipe)
- 1 ½ cups milk chocolate chips
- ½ cup chopped almonds
- 1 teaspoon vanilla extract
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How to Make Double Chocolate Chunk Cupcakes
- Preheat oven to 375°F (190°C). Grease an 18-cup muffin tin.
- Lightly spoon flour into a measuring cup, level off with a straight edge.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ¾ cups packed light brown sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, and 1 teaspoon salt.
- Add 1 cup buttermilk (see note below for substitution), ½ cup (1 stick) unsalted margarine, softened, 1 teaspoon almond extract, and 1 large egg.
- Beat with an electric mixer on low speed until just combined. Do not overmix.
- Gently fold in 1 teaspoon vanilla extract, 1 ½ cups milk chocolate chips, and ½ cup chopped almonds.
- Fill the greased muffin cups ¾ full.
- Bake for 15-20 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let cool in the tin for 3 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy!
- **Buttermilk Substitution:** For 1 cup buttermilk, whisk together 1 cup milk and 1 tablespoon white vinegar or lemon juice. Let stand for 5 minutes before using.
- **High Altitude Baking (above 3500 feet):** No adjustments needed for this recipe.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
47g
Fat
10g
Carbs
7g