I will admit that these cupcakes where an experiment.
It was Saturday afternoon and my daughter and I were looking for something new and different.
We had a fellowship dinner at church the next day and were both in the mood for a change.
We discovered this recipe in a cook book and decided to try them out.
They are quite chocolatey , but not overly sweet, which made them a favorite for certain people around here!
Chocolate Chunk Cupcakes
Mix together in a large mixing bowl:
2 cups flour
1/2 cup packed brown sugar
1/4 baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2 cup butter or margarine, melted
1/2 teaspoon almond extract
1/2 cup white chocolate chips
1/2 cup milk chocolate chips
1/4 cup slivered almonds
Pour into 18 regular- sized muffin cups that are either greased or lined with papers, filling each 3/4 full.
Bake at 375 degrees for 15-20 minutes. Be careful not to over bake! Cool 3 minutes in the muffin cups before removing.
No frosting is necessary, but you can always add some if you wish – chocolate of course!