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Day 246 – Peanut Butter Chocolate Chip Cupcakes

3 Apr

It is almost Friday!  So.  Close.  To celebrate, I decided on these Peanut Butter Chocolate Chip Cupcakes (recipe below from Recipe Snobs).  I mean.  Doesn’t that just make you excited?  But first, enjoy today’s Tip Thursday video!

Cake in a mug recipe

In a large mug, whisk together until smooth:

– 1/4 cup flour
– 5 tablespoons sugar
– 2 tablespoons unsweetened cocoa powder
– 1 egg
– 3 tablespoons milk
– 3 tablespoons vegetable oil
– Dash of vanilla
– Pinch of salt

Bake 2 minutes or until cake is puffed.  Top with cocoa powder, whipped cream or ice cream, if desired.


Now, onto the cupcakes!

Peanut-Butter-CC-cupcake     Mini-Peanut-Butter-CC-cupca

The cupcakes are dense and a little crumbly, but not dry. They taste like a giant, chewy peanut butter chocolate chip cookie. Like. Exactly like one. Makes me want a big glass of milk!


The frosting is smooth and creamy. It looks like it might be on the thin side, but it pipes nicely. It has a strong peanut butter flavor. Not overly sweet at all! Just like a whipped peanut butter.

PB-Choc-Chip-Cupcake     Mini-PB-Choc-Chip-Cupcake

Together it’s just a smooth, creamy peanut butter morsel. The chocolate chips give it a nice texture, between peanut butters. It’s simple. Again, not overly sweet at all, which is nice!

PB-Choc-Chip-top     Mini-PB-Choc-Chip-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4
  • Overall Taste: 4.5
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 20.5


Peanut Butter Chocolate Chip Cupcakes (recipe from Recipe Snobs)

Peanut Butter Chocolate Chip Cupcakes:

  •      1 cup unbleached all-purpose flour
  •      1 tsp baking powder
  •      1/4 tsp salt
  •      6 tbsp unsalted butter, at room temperature
  •      3/4 cup smooth all natural peanut butter, at room temperature
  •      1/2 cup packed brown sugar
  •      1/2 cup sugar
  •      2 large eggs
  •      1 tsp vanilla extract
  •      1/2 cup whole milk
  •      2 cups semi-sweet chocolate chips

Peanut Butter Frosting:

  •      6 ounces unsalted butter, room temperature
  •      1/2 cup confectioners’ sugar
  •      1/2 tsp salt
  •      1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)
  •      1/2 tsp pure vanilla extract
  •      1/2 cup whole milk

For directions visit Recipe Snobs.

*Tomorrow: Vanilla Almond & Anise Cupcakes*

Day 239 – Chocolate Cupcakes with Mint Chocolate Chip Frosting

27 Mar

So today I thought we needed another happy cupcake.  (Not that the Phish Food Cupcakes didn’t make me smile….cause they did.)  But there is something just happy – and a little magical – about Mint Chocolate Chip for me.  You agree?  I hope so!  So, to go with today’s Tip Thursday video we have these Chocolate Cupcakes with Mint Chocolate Chip Frosting (recipe below from Cooking Classy).

Now enjoy the happiness.

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are somewhat dense, but very airy and moist, with a nice crunch on top. They have a simple, sweet chocolate flavor. Definitely cocoa powder and not melted chocolate flavor though.


The frosting is smooth and buttery. It looks a lot like mint chip ice cream! And tastes that way too! It’s got a good mint flavor without being so overwhelmingly minty. Very, very sweet though!

Mint-Chocolate-Cupcake     Mini-Mint-Chocolate

The cupcake really cuts through some of the sweetness of the frosting. Don’t get me wrong. It’s still sweet. Really, really sweet. But the cupcake counters it a little. The chocolate to mint ratio is really nice too. If you’re a mint chocolate fan, you’ll love these!

Notes: The minis are a really nice, bite-sized cupcake! Sweet, but small enough to not be overwhelming.

Mint-Chocolate-Cupcake-top     Mini-Mint-Chocolate-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 4.5
  • Ease of Making: 4
  • TOTAL: 20


Chocolate Cupcakes with Mint Chocolate Chip Frosting (recipe from Cooking Classy)

Chocolate Cupcakes

  • 1/3 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 cup boiling water
  • 1/4 cup butter, melted
  • 2 1/2 Tbsp vegetable or canola oil
  • 3/4 cup + 2 Tbsp granulated sugar
  • 3/4 tsp vanilla extract
  • 1/4 tsp salt
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup heavy cream
  • 3/4 cup + 2 Tbsp all-purpose flour
Mint Chocolate Chip Frosting
  • 3/4 cup butter, partially softened
  • 1 tsp mint extract (don’t use peppermint!)
  • 1/2 tsp vanilla extract
  • 2 1/4 cups powdered sugar
  • 1 Tbsp heavy cream
  • Green food coloring (I used about 10 drops)
  • 85g semi-sweet or bittersweet chocolate, finely chopped (1/2 cup)

For directions visit Cooking Classy.

*Tomorrow: Milky Way Bar Cupcakes*

Day 232 – Death by Chocolate Cupcakes

20 Mar

Today is for the chocolate lovers out there.  The major, no-joke chocoholics.  No lightweight chocolate-eaters here.  These Death by Chocolate Cupcakes (recipe below from Sally’s Baking Addiction) are the real deal.

Enjoy today’s tip video and then dig in to these cupcakes!

Alright, dig into these!

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are light and airy and really crumbly. They have a soft, dark chocolate flavor. Not very sweet, but not bitter either.

Note: The minis taste a little dry, but the full-sized are not as dry. Still crumbly, but not dry.


The frosting is thick, but smooth. Like a thick mousse. It’s very dark. Very strong cocoa flavor.

Death-by-Chocolate-Cupcake     Mini-Death-by-Chocolate

The cupcake really balances the darkness of the frosting. It’s still very dark. Very rich. I really (really) want a big glass of milk! But, all together it’s still not very sweet. Which is interesting. A definite chocolate lovers cupcake!

Death-by-Chocolate-top     Mini-Death-by-Chocolate-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4
  • Ease of Making: 4.5
  • TOTAL: 19


Death by Chocolate Cupcakes (recipe from Sally’s Baking Addiction)

Dark Chocolate Cupcakes:

  • 1/2 cup (1 stick or 115g) unsalted butter
  • 2 ounces semi-sweet baking chocolate
  • 1/2 cup (64g) unsweetened cocoa powder (not Dutch processed)
  • 3/4 cup (95g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk

Dark Chocolate Frosting:

  • 2 and 3/4 cup (330g) confectioners’ sugar
  • 2/3 cup (80g) unsweetened cocoa powder
  • 6 Tablespoons (90g) unsalted butter, softened to room temperature
  • 6 Tablespoons (95ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1/3 cup (60g) semi-sweet chocolate chips for decoration, optional

For directions visit Sally’s Baking Addiction.

*Tomorrow: Orange Cupcakes with Orange Buttercream*

Day 225 – Raspberry Tiramisu Cupcakes

13 Mar

This is a unique combination.  Raspberry.  Espresso.  Honey.  Sounds interesting, right?  Raspberry Tiramisu Cupcakes (recipe below from Cioccolato Gatto).  Now, this website is Polish, but if you go to Google Translate and paste the link, it’ll translate the whole thing for you!  Enjoy the tip for today, and then the cupcakes!

Enjoy the cupcakes!

Raspberry-Cupcake     Mini-Raspberry-Cupcake

The cupcakes are squishy and a muffin-like consistency. The honey flavor is actually very strong. They are sweet and very honey-flavored.

Note: I wasn’t exactly sure if the raspberries were meant to go in before they were baked, or into a cored center after. I tried before and really liked the way they came out.


The frosting is light and fluffy, similar to a slightly thickened whipped cream. The coffee flavor is the star for sure. It’s not terribly sweet either, just lightly sweetened coffee.

Raspberry-Tiramisu     Mini-Raspberry-Tiramisu

The raspberries kinda throw my taste buds for a loop. I get the sweet, the coffee and then (wham!) the tartness of the berries. It’s not bad, just really different. It just tastes like 3 very distinct flavors that were kinda put together, with no real through-line.

Raspberry-Tiramisu-top     Mini-Raspberry-Tiramisu-top

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 4
  • Overall Taste: 3
  • Appearance: 4
  • Ease of Making: 3.5
  • TOTAL: 17.5


Raspberry Tiramisu Cupcakes (recipe from Cioccolato Gatto)


  • 125g butter
  • 150g sugar
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 180g plain flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 125ml milk
  • 2 teaspoons of heavy cream 18% or Greek yogurt


  • 200g mascarpone cheese
  • 175ml whipping cream 30%
  • 1 tablespoon sugar
  • 1 cup of espresso, the cooled
  • 1 tablespoon Amaretto


  • 2 cups of espresso, the cooled
  • 1 tablespoon Amaretto


  • 100g raspberries, finely chopped
  • bitter cocoa

For directions visit Cioccolato Gatto.

*Tomorrow: Rumchata Cupcakes*

Day 218 – Red Velvet Cupcakes

6 Mar

So, just because the holidays are over, does that mean we can’t still enjoy some Red Velvet desserts?  I don’t think so!  And, to prove it, I give you these Red Velvet Cupcakes (recipe below from Hoosier Homemade).  But first, enjoy today’s tip!

Now, onto the cupcakes!

Red-Velvet-Cupcake     Mini-Red-Velvet-Cupcake

The cupcakes are dense and squishy, and not tough. Very cakey. They have a slightly sweet, very light cocoa flavor..

Note: The cocoa flavor is stronger in the minis.


The frosting tastes like sweet cream cheese. I want a little vanilla or something mixed in, just to break it up a little. It’s very sweet and very creamy.

Note: I suggest either doubling the frosting, or at least making 1.5 batches, to make sure you have enough to cover all of the cupcakes. Better to have left over cream cheese frosting (which goes really well with Nilla wafers….or so I’ve been told), then left over unfrosted cupcakes.

Red-Velvet-iced     Mini-Red-Velvet-iced

They balance nicely together as the cupcake isn’t terribly sweet and the frosting is extremely sweet. The cream cheese and the cocoa are the most distinct flavors, depending on how heavily you frost.

Notes: I judged these cupcakes on the minis, as that’s what the recipe called for.

Red-Velvet-top     Mini-Red-Velvet-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3
  • Overall Taste: 3
  • Appearance: 3.5
  • Ease of Making: 4.5
  • TOTAL: 17.5


Red Velvet Cupcakes (recipe from Hoosier Homemade)


  • 2 1/2 cups flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1 1/2 cups oil {vegetable or canola}
  • 2 large eggs, room temp
  • 1 teaspoon No-Taste Red gel paste {No-taste is important}
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons distilled white vinegar
Cream Cheese Frosting:
  • 4 oz {1/2 package} cream cheese, softened
  • 2-3 cups powdered sugar, depending on consistency
  • 1-2 tablespoons milk or cream

For directions visit Hoosier Homemade.

*Tomorrow: Cherry Coconut Cupcakes*

Day 211 – Fluffernutter Cupcakes

27 Feb

I will never get enough of Marshmallow Fluff.  I love it.  It makes me happy.  Always has.  Probably always will.  So, when I saw these Fluffernutter Cupcakes (recipe below from Not Your Ordinary Recipes), I just knew I had to try them!  But first, check out today’s tip video!

Now, enjoy these cupcakes!

Marshmallow-Cupcake     Large-Marshmallow-cupcake     Mini-Marshmallow-cake

The cupcakes have a muffin-like consistency. And they are sugary. Like, similar to eating a Peep sugary. Which, I don’t mind, cause I love Peeps. I was just surprised.

Note: The baker originally made the cupcakes with mini marshmallows, but said she’d rather make them with large ones, so I tried both. I personally preferred the ones with minis.


The frosting is very, very thick. It’s pipeable, it’s just thick. It tastes like sweet peanut butter. That’s about it. Not much butter in there, so you really just get the honest-to-goodness peanut butter flavor.

Fluffernutter-cupcake     Mini-Fluffernutter

The sweetness of the frosting is cut a lot by the cupcake, which is interesting cause the cupcake is really sweet all by itself. You definitely get a fluffernutter-feel from these cupcakes. The cupcake brings the marshmallow and the frosting brings the peanut butter. Classic. Simple.

Note: The mini cupcakes get totally drowned out by the frosting. They’re adorable, just don’t overload them with frosting or they’ll disappear.

Fluffernutter-top     Mini-Fluffernutter-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4.5
  • Ease of Making: 4
  • TOTAL: 19


Fluffernutter Cupcakes (recipe from Not Your Ordinary Recipes)


  • 1 2/3 Cup Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 Cup Sugar
  • 1/2 Cup (1 Stick) Butter, Melted
  • 1 Egg
  • 1/4 Cup Plain Yogurt
  • 3/4 Cup Milk
  • 1 tsp Vanilla
  • 1 Jar (7oz) Marshmallow Creme
  • 1 Cup Mini Marshmallows (*or 12 large marshmallows)


  • 1/2 Cup (1 Stick) Butter, Room Temperature
  • 1 Cup Peanut Butter
  • 2 Cups Powdered Sugar
  • 1/4 Cup Half and Half (*can substitute for cream or milk)

For directions visit Not Your Ordinary Recipes.

*Tomorrow: Gluten-free Red Velvet Cupcakes*

Day 204 – Banoffee Cupcakes

20 Feb

Banana and caramel.  Ok.  Not an overly common combination.  But I’m curious about it.  Banoffee Cupcakes (recipe below from Good Food Channel).  But first, check out today’s tip video!

Alright.  Time to see how our combo works out.

Banana-Cupcake     Mini-Banana-Cupcake

The cupcakes are very much like a sponge cake. Thick and sticky. They aren’t particularly sweet, which is unexpected. And they have a light banana flavor.


The caramel is very thick. It actually tastes and feels more like a caramel-flavored fudge, than a caramel sauce. (My caramel came out really thick, not gooey at all, so I added a little bit of regular caramel I had left over from my Samoas cupcakes. It worked perfectly!)

The frosting is thick and smooth. Extremely easy to pipe. It tastes like a traditional buttercream with a light caramel flavor. Not strong or dark at all. Very sweet!

Banoffee-cupcake     Mini-Banoffee

The frosting and the caramel bring out the best in the cupcake. I’m very glad now that the cupcake isn’t too sweet, because the frosting and caramel have sweetness covered! It is still like a frosted sponge cake, because the cake is so thick and dense and the frosting is so light and creamy.

Banoffee-top     Mini-Banoffee-top

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4.5
  • Ease of Making: 2.5
  • TOTAL: 17


Banoffee Cupcakes (recipe from Good Food Channel)

For the cupcakes

  • 250 g unsalted butter, soft
  • 250 g caster sugar
  • 4 eggs
  • 1 ripe banana, mashed to pulp
  • 250 g self-raising flour

For the frosting

  • 250 g unsalted butter, soft
  • 550 g icing sugar
  • 9 tsp caramel, plus extra to decorate

For the caramel

  • 300 g caster sugar
  • 80 ml water
  • 350 ml double cream
  • ½ tsp vanilla extract

For directions visit Good Food Channel.

*Tomorrow: Coconut Lovers Cupcakes*

Day 197 – Samoas Cupcakes

13 Feb

I don’t know about you, but I cannot resist Girl Scout cookies.  I love them!  Almost all of them.  I’m a huge fan of Thin Mints.  But these Samoas Cupcakes (recipe below from Bakers Royale) looked too delicious to pass up!  So check out today’s tip, then check out these cupcakes!

Girl Scout cookie cupcakes, here we come!

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are really chocolatey.  They are dense and moist, but not wet,  they’re pretty dense, but not tough.  A satisfyingly tasty chocolate cupcake!


The frosting is smooth and creamy,  The addition of the caramel didn’t make it too soft, which is great!  It has a sweet but not-too-dark caramel flavor.  And a really pretty peanut butter-like color.

Samoa-Cupcake     Mini-Samoa

These are super tasty together.  And, if you’re a Girl Scout Cookie fan, you’ll love these even more!  The caramel is the strongest flavor, but the chocolate counters it really nicely.  The coconut crunch with the milk chocolate on top finishes it off beautifully.

Samoa-Cupcake-top     Mini-Samoa-top

Scoring Sheet:

  • Cupcake Taste: 4.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 3.5 (including making the caramel)
  • TOTAL: 20


Samoas Cupcakes (recipe from Bakers Royale)

Chocolate Cupcake:

  • 1 cup sour cream
  • 1 teaspoon baking soda
  • 2 cups flour
  • ½ cup Dutch process cocoa powder
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 1 teaspoon salt
  • 2 eggs, plus 2 egg yolks
  • 1 tablespoon vanilla

Salted Caramel Buttercream Frosting:

  • ½ cup granulated sugar
  • 2 tablespoons water
  • 2 tablespoons butter
  • 6 tablespoons of heavy cream
  • ½ teaspoons of kosher salt
  • 1 cup of unsalted butter, room temperature
  • 1 tablespoon vanilla extract
  • 11/2 cup powdered sugar


  • Toasted Coconuts
  • Milk Chocolate

For directions visit Bakers Royale.

*Tomorrow: Red Velvet Pomegranate Cupcakes*

Day 183 – Pumpkin Cupcakes with Caramel Frosting

30 Jan

More accurately Brown Butter Pumpkin Cupcakes with Caramel Cream Cheese Frosting (recipe below from Tracey’s Culinary Adventures).  Quite a name, right?  But an interesting combination.  And a whole lot of flavors that I like!  So, check out the Tip Thursday video and then see how all those flavors come together.

Pumpkin-Cupcake     Mini-Pumpkin-Cupcake

Pumpkin cupcakes are always so pretty! They seem to come out with that perfect top every time. I love it! They are squishy and dense. And somewhere between moist and oily.  They have a surprisingly strong pumpkin flavor. Not as much of the spices as pumpkin cupcakes usually have. Which isn’t a bad thing. It’s just a sweet, pumpkin cupcake.


The frosting is smooth and creamy. A little soft, but no softer than a typical cream cheese frosting.  It has a nice caramel flavor, but you get a lot of the cream cheese still too. Which is really interesting.

Note: My frosting was thick enough to pipe without needing to refrigerate, which is what the recipe suggests.

Pumpkin-Caramel-cupcake      Mini-Pumpkin-Caramel-side

When I put them together, I’m surprised at how strong the caramel and the pumpkin flavors remain. And how well they seem to go together. It’s not a combination I had considered in the past, but, at least according to this cupcake, it totally works. It’s smooth and creamy. It’s really sweet, so consider yourself warned. But this would make a lovely addition to any holiday meal for sure! As long as you have pumpkin and/or caramel fans at the table.

Note: I didn’t have any caramels, so I topped mine with caramel Nips and the caramel bits I had.

Pumpkin-Caramel-top      Mini-Pumpkin-Caramel

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 3 (Easy cupcake! Caramel takes a bit of time though.)
  • TOTAL: 18


Brown Butter Pumpkin Cupcakes with Caramel Cream Cheese Frosting (recipe from Tracey’s Culinary Adventures)


  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 2/3 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup pumpkin puree
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature


  • 1 lb confectioners’ sugar, sifted divided
  • 1/2 cup plus 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 (8-oz) package cream cheese, at room temperature
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature

For directions visit Tracey’s Culinary Adventures.

*Tomorrow: Amaretto Gluten-free Cupcakes*

Day 176 – Red Velvet Cupcakes

23 Jan

Red Velvet Cupcakes (recipe below from McCormick).  There are so many varieties of this cupcake.  You wouldn’t think so.  I mean.  It’s just a red cupcake, right?  Nope!  The amount of cocoa in these cupcakes varies in almost every recipe I’ve ever seen.  Some use as little as 1-2 teaspoons.  Others use 1/2 cup or more.  Which can make a huge difference!!  Some are also bright red, like the first ones I made.  Others, like the ones below, are a much deeper red.  Let’s compare, shall we?

But, first, a Tip Video!

Now, onto the cupcakes!

Red-Cupcake     Mini-Red-Cupcake

The cupcakes are dense and moist.  They are more of a dark red, instead of  be bright red.  They have a rich chocolate flavor.  Way more chocolatey than a typical red velvet.


The frosting is smooth and creamy.  It’s a little softer than a buttercream, so piping wouldn’t be ideal.  It is a sweet, vanilla cream cheese flavor.

Red-Velvet-Cupcake     Mini-Red-Velvet

The two go really well together.  Very smooth and even.  Sweet and yummy!  A great option for any red velvet fan!

Red-Velvet-Cupcake-top     Mini-Red-Velvet-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3
  • Ease of Making: 4
  • TOTAL: 19


Red Velvet Cupcakes (recipe from McCormick)


  • 2 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 oz McCormick Red Food Color
  • 2 tsp vanilla extract


  • 8 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tbsp sour cream
  • 2 tsp vanilla extract
  • 16 oz confectioners’ sugar

For directions visit McCormick.

*Tomorrow: Marble Cupcakes*

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