It seems a bit ironic to me that I’m not a huge peanut butter fan.  I’ve never applied it to my toast and I have never eaten it off a spoon from the jar.  But add some chocolate to the equation and I literally can’t get enough.  I tried this recipe from the Martha Stewart Cupcakes cookbook last year, and it’s become a regular in my rotation.  There is no need for icing on top of this baked good.  The way the peanut butter mixture crystallizes in the oven is beyond the need of icing.  Excuse me while I have another.

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