I saw these adorable cupcakes on Noble Pig and thought they would be a perfect addition to any Halloween party!
Made with miniature Reese’s peanut butter cups and topped with candy corn – or a candy of your choosing these cupcakes will give a big surprise when that first bite is taken!
The recipe is from Everyday Food.
Mini Triple Treat Cupcakes Recipe
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon table salt
1/2 cup peanut butter
6 Tablespoons unsalted butter, room temperature
1/2 cup packed light brown sugar
1 large egg, plus 1 large egg yolk
1/4 cup buttermilk
1/4 teaspoon pure vanilla extract
48 miniature chocolate peanut butter cups, such as Reese’s
48 pieces of candy corn, for decorating
Preheat oven to 350o F, with racks in upper and lower thirds. Line two 24-cup mini muffin pans with paper liners. In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, using an electric mixer, beat together peanut butter, butter and brown sugar on high until pale and fluffy, about 3 minutes. Beat in egg and egg yolk, scraping down bowl as needed. With mixer on low, beat in flour mixture, buttermilk and vanilla until combined.
With the large end of a melon baller or a spoon, place 2 teaspoons batter into each muffin cup, then press a peanut-butter candy into each center until batter aligns with top edge of candy. Bake until puffed and set, about 10 minutes, rotating pans halfway through.
Immediately place a piece of candy corn on top of each cupcake; let cool completely in pans on wire racks. (Store in single layers, in airtight containers, up to 3 days.)
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