Fancy-pants peanut butter chocolate cupcakes from Icing on the Cake: Baking and Decorating Simple, Stunning Desserts at Home (page 74) by Tessa Huff

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cpascale on August 04, 2019

    Delicious, moist and very chocolatey. I cut both sugars by 1/4 cup with no compromise in texture. This is my go-to devil’s food cupcake recipe. I skip the caramel corn and use America Test Kitchen Perfect Cake Peanut Butter Frosting (3 cups), a less sweet very peanut buttery American buttercream. I take 1 cup buttercream, add 1/2 cup chopped peanuts to fill the cupcakes, then use the remaining smooth buttercream to frost. I top with coarse chopped peanuts and chocolate sprinkles. These went at work in minutes and I was asked to make them again. No one missed the 1/2 cup sugar.

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