Contributed by: News Canada
(NC) - You'll get an 'A' when you include one of these delicious cupcakes in your child's lunchbox. (And they're easier to make than you think!)
PREHEAT oven to 350 F (180 C). Grease a 12 cup muffin tin.
WHISK together flour, brown sugar, cocoa powder, baking soda and salt in large bowl. In separate bowl, whisk together buttermilk, oil and eggs; pour over flour mixture, whisking until well combined.
SPOON half of mixture into prepared muffin tins, filling about half full. Dollop pudding evenly among muffin tins. Sprinkle with half of chocolate chips. Spoon remaining cupcake batter over, enclosing pudding and chips completely. Sprinkle remaining chocolate chips over.
BAKE in centre of preheated oven for about 30 minutes or until tops of cupcakes spring back when lightly pressed. Cool completely in pan on rack. (Store in airtight container at room temperature for up to 3 days).
Preparation Time: 10 minutes - Baking Time: 30 minutes
Freezing: Freeze well, individually wrapped, for up to 1 month. Thaw in refrigerator
Serving Size: Makes 12 Cupcakes
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