Double Chocolate Chunk Cupcakes

Asalamualaikum wbt.

I don't like to promise but when I promise, I'd like to keep it...so here is the recipe that I've searched for  Natrah and Daniel Potter..just make sure I'll be the first to taste it when it's done hokay..

                                Ahhhh, sooooo sweet-looking.  Photo courtesy of Google Images

 
 DOUBLE CHOCOLATE CHUNK CUPCAKES


2 cups Pillsbury's BEST All Purpose or Unbleached Flour
( Natrah, my mom said you can buy this at Hero. Remember when she took you and Anis shopping there and Anis pointed at the flour!)
1/2 cup firmly packed brown sugar
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk*
1/2 cup margarine or butter, melted
1/2 teaspoon almond extract
1 egg
1/2 cup vanilla milk chips or 3 oz. chopped white baking bar
1/2 cup milk chocolate chips
1/4 cup chopped slivered almonds

1. Heat oven to 375degrees F.
2. Grease 18 muffin cups.
3. Lightly spoon flour into measuring cup; level off.
4. In large bowl, combine flour, brown sugar, cocoa, baking soda and salt, blend well.
5. Add buttermilk, margarine, almond extract and egg; blend just until dry ingredients are moistened.
6. Fold in vanilla and milk chocolate chips and almonds.
7. Fill greased muffin cups 3/4 full.
8. Bake at 375d F for 15 to 20 minutes or until toothpick inserted in center comes out clean.
9. Cool 3 minutes; remove from pan.
10. Serve warm or cool. 18 cupcakes.

TIP: *To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.
My mom said you can also substitute cocoa with Milo.

Basically, it will turn out like this, except for the espresso frosting.  That you have to figure out yourselves .

Hokay, is cupcake suitable for your business? If not, I've got some cookies recipes from Pillsbury of course. But, I'm not going to promise this time ;)

Peace
Daniel Zaydi