Ingredients
- 3/4 cup flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 3/4 cup unsalted butter, melted and cooled slightly
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 3 eggs
- 2/3 cup semi-sweet chocolate chips
Directions
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Preheat oven to 325F and use muffin pan lined with paper liners.
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In a small bowl, mix together flour, cocoa powder, baking powder and salt.
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In a large bowl, whisk together granulated and brown sugars and butter until smooth. Whisk in vanilla and almond extract.
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Add eggs, one at a time, beating well after each addition.
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Add flour mixture, beating until combined. Stir in chocolate chips.
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Scoop batter into prepared pan.
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Bake in preheated oven for 28 minutes or until a tester inserted into center comes out with a few crumbs attached and a little melted chocolate.
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The tops of cupcakes will not spring back when touched.
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Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
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Top cooled cupcakes with favorite frosting.