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.)
- Recipe courtesy of Cathy Pollak