My apologies for neglecting my blog – my excuses include preparing for an over-hyped hurricane, recovering from a bout of food poisoning, and completing an over-due recipe project that has
consumed much of my time for the past two months. Sometimes life just gets in the way. But I’m back this week with some home-style cupcakes that combine two of my favorite flavors, chocolate
and peanut butter. The base is a simple devil’s food cupcake, the same recipe I used for my Brooklyn Blackout Cupcakes, which I filled with a creamy chocolate ganache and topped with a sweet peanut
butter frosting. I use some of the cupcake crumbs for garnish, along with toasted cocktail peanuts. I know bake sales are quickly going out of fashion (and anything made with peanut butter is
considered virtual poison at many schools), but in the old days these little gems would have been a guaranteed best-seller.
