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Mini Triple-Treat Cupcakes

by Cathy Pollak
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p1320014x.jpgWho doesn't buy extra Halloween candy? I don't believe you if you don't...ha-ha. We live in the country now and I will not even get trick-or-treaters this year. That will not stop me from buying hoards of Halloween candy. Especially Reese's Peanut Butter Cups and Take 5 bars. Somehow it doesn't seem as sinful when purchasing miniature size bars.

Anyway, this is a simple, simple recipe that is perfect for Halloween parties at home or at school. My oldest son loved these (the younger one is allergic to peanuts). They are moist and full of deliciousness. I also think these would look cute with those candy corn pumpkins too. In fact they might be even cuter. If you don't like candy corn, use an M&M or other type of candy. Lots of possibilities here.

Go forth and make these, the family will love them. 


Mini Triple-Treat Cupcakes
From Everyday Food

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.)

 

Cathy is currently in the development stages of her vineyard and winery in the Willamette Valley of Oregon.  She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living.  She lives with her husband and two sons.  You can visit her at noblepig.com.

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