Peanut butter cupcakes with milk chocolate frosting from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 787) by Amanda Hesser

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

  • Melanie on February 23, 2012

    p787. These were ok but not great, I probably wouldn't bother making them again although I loved the sound of the combination. The frosting doesn't need the vanilla or milk - the vanilla overpowers the chocolate and the milk creates an odd texture.

  • birch on July 24, 2011

    changed cake flour to freshly ground white soft wheat flour, added 1 cup chopped peanuts. Crumb is very nice. The cupcake has 1 1/2 cube of butter and the frosting 3 cubes which is a tad excessive. Rethink the sugar-butter combination into something more reasonable even for children.

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