(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!)

1 1/2 cups Robin Hood All Purpose Flour 375 mL

1 cup packed light brown sugar 250 mL

1/2 cup unsweetened cocoa powder, sifted 125 mL

1 1/4 tsp baking soda 6 mL

Pinch salt Pinch

1 cup buttermilk 250 mL

2/3 cup Crisco Canola Oil 150 mL

2 eggs 2

2/3 cup vanilla or butterscotch pudding 150 mL

(2-99g pudding cups)

1 cup milk chocolate chips 250 mL

PREHEAT oven to 350ºF (180ºC). 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

Makes: 12 cupcakes

Freezing: Freeze well, individually wrapped, for up to 1 month. Thaw in refrigerator

Credit: www.newscanada.com

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