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Preheat oven to 350°F. Grease or line a muffin tin. 2. In the bowl of an electric mixer, cream butter and sugars. Add eggs, vanilla and almond extracts. Mix well. 3. In a gallon Ziploc bag (or large bowl) combine flour, baking powder, salt and cinnamon. Slowly incorporate into the butter mixture. 4. Add milk. 5. Fold in floured mini-chocolate chips. 6. Fill muffin cups 2/3 full. 7. Pop in the oven and bake for 25 minutes. Remove and let cool completely. Frost ( I used brown sugar buttercream). 8. Enjoy!
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse