These moist cupcakes are loaded with chocolate chips, ensuring a chocolate jolt in every bite. A hint of almond rounds out the flavor.

CUPCAKES
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup sugar
1/2 cup unsalted butter, softened
2 eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1 cup semisweet miniature chocolate chips

FROSTING
3 oz. cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1 1/4 cups powdered sugar
1/4 cup miniature semisweet chocolate chips

1. Heat oven to 350°F. Line 12 muffin cups with paper liners. In medium bowl, whisk together flour, baking powder and salt.

2. In large bowl, beat sugar and 1/2 cup butter at medium speed 2 minutes or until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. At low speed, alternately beat in flour mixture with milk until incorporated, beginning and ending with flour mixture. Stir in 1 cup chocolate chips. Fill paper liners about three-fourths full with batter.

3. Bake 23 to 28 minutes or until toothpick inserted in center comes out with just a few crumbs attached. (If toothpick penetrates chocolate chip, success another spot.) Cool in pan on wire rack 15 minutes. Remove from pan; cool completely.

4. In large bowl, beat cream cheese and 2 tablespoons butter at medium speed until blended and smooth. Beat in 1/2 teaspoon vanilla and almond extract. At low speed, beat in powdered sugar until blended and smooth. Spread cupcakes with frosting; sprinkle with 1/4 cup chocolate chips.

12 cupcakes

PER CUPCAKE: 375 calories, 18.5 g total fat (11 g saturated fat), 4 g protein, 51 g carbohydrate, 70 mg cholesterol, 105 mg sodium, 1.5 g fiber