4 squares unsweetened chocolate
1 cup butter
¼ teaspoon butter flavoring
1 ½ cups chopped pecans
1 ¾ cups sugar
1 cup all-purpose flour
4 large eggs
1 teaspoon vanilla extract

Preheat oven to 325 degrees. Melt chocolate and butter. Add butter flavoring and pecans. Stir mixture to coat pecans. Combine sugar, flour, eggs and vanilla. Mix only until blended. Do not beat. Add chocolate and nut mixture and again mix carefully without beating. Pour into paper lined muffin tins. Bake 30-35 minutes. Yield: 18 cupcakes.

Chocolate Frosting
¾ cup cocoa
4 cups powdered sugar
½ cup butter
1 teaspoon vanilla extract
½ cup milk

Mix cocoa and sugar together. Cream ½ the cocoa mixture with butter. Blend in vanilla and ¼ cup milk. Add remaining cocoa sugar mixture and remaining milk. Refrigerate and cool before frosting cupcakes.

½ cup margarine, softened
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking soda

1/8 teaspoon salt
½ cup pecans, chopped
3 ripe bananas
1 teaspoon vanilla extract

Cream margarine and sugar. Add eggs, one at a time, beating well after each. Combine flour, soda and salt; add to creamed mixture. Fold in remaining ingredients. Pour into small muffin pans that have been lined with paper baking cups. Bake at 300 degrees for 15 minutes. Yield: 36 cupcakes.

Easy Peanut Butter Icing

2 cups confectioner’s sugar
2/3 cup chunky style peanut butter
1/3 cup evaporated milk
¼ cup margarine, softened
Few grains salt

Combine all ingredients in large mixing bowl; beat at low speed until well blended. Reduce speed to medium. Beat until fluffy and light. Frosts 2 doz. Cupcakes