Double Chocolate Chunk Cupcakes Recipe

Indulge in the ultimate chocolate experience with these decadent Double Chocolate Chunk Cupcakes! Perfectly moist and intensely chocolatey, this recipe from Pillsbury is a guaranteed crowd-pleaser. Includes helpful tips for buttermilk substitution and high-altitude baking, ensuring delicious results every time. Get ready for a chocolatey adventure!

Prep Time 20 mins
Cook Time 20 mins
Calories 145.3 kcal
Protein 6g
Rating 1.0 (1 Reviews)
Double Chocolate Chunk Cupcakes 32

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Double Chocolate Chunk Cupcakes

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How to Make Double Chocolate Chunk Cupcakes

  1. Preheat oven to 375°F (190°C). Grease an 18-cup muffin tin.
  2. Lightly spoon flour into a measuring cup, level off with a straight edge.
  3. 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.
  4. Add 1 cup buttermilk (see note below for substitution), ½ cup (1 stick) unsalted margarine, softened, 1 teaspoon almond extract, and 1 large egg.
  5. Beat with an electric mixer on low speed until just combined. Do not overmix.
  6. Gently fold in 1 teaspoon vanilla extract, 1 ½ cups milk chocolate chips, and ½ cup chopped almonds.
  7. Fill the greased muffin cups ¾ full.
  8. Bake for 15-20 minutes, or until a wooden toothpick inserted into the center comes out clean.
  9. Let cool in the tin for 3 minutes before transferring to a wire rack to cool completely.
  10. Serve warm or at room temperature. Enjoy!
  11. **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.
  12. **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