Double Chocolate Chunk Cupcakes Recipe

Name: Double Chocolate Chunk Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour or 2 cups unbleached flour; ½ cup firmly packed brown sugar; ¼ cup unsweetened cocoa; 1 teaspoon baking soda; ¼ teaspoon salt; 1 cup buttermilk; ½ cup margarine or ½ cup butter, melted; ½ teaspoon almond extract; 1 egg; ½ cup vanilla chips or 3 ounces chopped white baking bar; ½ cup milk chocolate chips; ¼ cup chopped slivered almonds

Servings: persons

2 cups all-purpose flour or 2 cups unbleached flour
½ cup firmly packed brown sugar
¼ cup unsweetened cocoa
1 teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
½ cup margarine or ½ cup butter, melted
½ teaspoon almond extract
1 egg
½ cup vanilla chips or 3 ounces chopped white baking bar
½ cup milk chocolate chips
¼ cup chopped slivered almonds

1
Heat oven to 375F Grease 18 muffin cups.
2
Lightly spoon flour into measuring cup; level off.
3
In large bowl, combine flour, brown sugar, cocoa, baking soda and salt; blend well.
4
Add buttermilk, margarine, almond extract and egg; blend just until dry ingredients are moistened.
5
Fold in vanilla and milk chocolate chips and almonds.
6
Fill greased muffin cups 3/4 full.
7
Bake at 375F for 15 to 20 minutes or until toothpick inserted in center comes out clean.
8
Cool 3 minutes; remove from pan.
9
Serve warm or cool.
10
* To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.
11
HIGH ALTITUDE -- Above 3500 Feet: No change.

1239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups all-purpose flour or 2 cups unbleached flour, ½ cup firmly packed brown sugar, ¼ cup unsweetened cocoa, 1 teaspoon baking soda, and more.

Yes, Double Chocolate Chunk Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Double Chocolate Chunk Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions