Truly Different Cupcakes

Have been going through a cookbook my sister-in-law brought over the other night which is dated back to the 20’s and has been in the Cox family for years. It includes recipes from 1928 to early 2000. This recipe caught my eye and am going to make them tomorrow. Today the weather is rainy and in the 80’s so have to make a peach cobbler. It just fits the weather we are having.

2 sticks butter
1 bar German Chocolate sweet chocolate
1 1/2 cup chopped pecans
1 3/4 cup sugar
1 cup flour
4 eggs
1/4 teas butter flavoring
1 teas vanilla
Combine melted butter and chocolate. Set aside. Beat BY HAND, the flour, sugar, eggs and flavorings. Add chocolate mixture. Refrigerate batter, covered overnight. Line an 18 cupcake pan with paper liners. Divide batter evenly among pan. Bake at 325 for 25 min or until cupcake tests done in middle. Do not overbake.
Sprinkle with powdered sugar or frost with Cocoa frosting.
Or peanut cream frosting:*
1 (7 oz) jar marshmallow cream
2 tables milk
1/2 cup peanut butter
Combine marshmallow cream and milk, mixing with mixer until well blended. Add peanut butter, beating until light and fluffy. Frost cooled cupcakes.

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