"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cupcakes- Peanut Butter Filled Fudge Cupcakes Recipe

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This recipe for Cupcakes- Peanut Butter Filled Fudge Cupcakes, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Bodell


Combine in small saucepan:
2/3 Cup brown sugar
1/3 Cup milk
2 (1 oz) squares unsweetened chocolate
Cook and stir over low heat until chocolate melts; cool.
Sift together:
1 1/3 Cups flour
1 TSR. baking soda
1/2 TSR. salt
Beat in medium bowl until cream
1/3 cup shortening
Add and beat until fluffy
2/3 Cup brown sugar
1 TSR vanilla
Add one at a time, beating well after each addition
2 eggs
Add dry ingredients alternately with 1/2 cup milk
Stir in chocolate mixture.
Combine in small bowl and beat well
1 peg (3 oz) cream cheese, softened
1/3 cup chunky peanut butter
1 T honey
1 T milk

Fill paper baking cups in muffin pans with about 2 Tablespoons cake batter. Spoon about 1 teaspoon peanut butter mixture into center of each. Fill cups about half full with remaining batter (about 1 T. each).
Bake at 375 20-25 minutes
Cool on wire racks, frost with chocolate frosting

Number Of Servings:
Number Of Servings:
24 cupcakes




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