Peanut butter and chocolate cupcakes

When I was little my father told me he loved Reese's Peanut Butter Cups when he was a young boy and that he used to eat a lot of them to help calm his nerves. Apparently his mother, my grandmother, told him that peanut butter calmed the nerves.

So, sometimes, like last night after Caroline had a big blow out about getting in the shower, I have a need for a little peanut butter and chocolate to calm my nerves. Not certain if it's the soothing process of baking or the consumption part of it that actually calms the nerves - perhaps a combination of the two. Regardless, it's entirely decadent and satisfying.

Peanut Butter Cupcakes:

1 cup plus 2 tablespoons cake flour
1 cup plus 2 tablespoons sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
2 cups graham cracker crumbs
1 cup smooth natural peanut butter
1/2 cup butter, softened
1 cup plus 2 tablespoons milk
1 teaspoon vanilla extract
3 eggs

Sift flour, sugar, baking powder and salt together in a mixing bowl. Add graham cracker crumbs (make your own in the blender!). Add the peanut butter and the butter and beat until mixed. Add the milk and vanilla. Beat until mixed. Add eggs one at a time, beating after each one. Pour into greased cupcake pan or paper cupcake liners.

Bake for 25 minutes at 350 degrees F. Makes 24 cupcakes.

Hungarian Chocolate Frosting:

5 oz unsweetened chocolate
1/4 cup hot water
2 1/4 cups confectioner sugar
2 egg yolks
6 tablespoons soft butter


Melt chocolate in double boiler (don't try to zap it in the microwave. You need it over the boiling water to cook the egg yolks). Add the confectioner sugar and the hot water and beat with a spoon. Add the egg yolks and blend in. Beat in the butter, one tablespoon at a time, waiting for each one to melt before adding the next.

Spread on the cupcakes while the frosting is still warm.