Halloween Cupcakes

This is the perfect Halloween treat, they're bite size and they use some of the leftover candy you might have from trick or treating!  Stay tuned to the end of the post to get a picture of what C and I were for Halloween.

Preheat the oven to 350 degrees F.  Spray a mini muffin pan with non-stick spray, and if you have mini liners, line the pan. I didn't use liners, because I didn't have any in the house, they came out of the pan easily though.  In a medium bowl whisk together flour, baking powder and salt.  In a separate bowl combine the butter, brown sugar and peanut butter.  Beat until the batter is pale and fluffy.

Beat in egg and egg yolk, scraping down the bowl as needed.

With the mixer on low beat in the buttermilk and the vanilla extract.

Slowly beat in the flour mixture until combined.

Place two teaspoons of batter into each muffin cup.

Press a mini Reese's peanut butter cup into the center of each until the batter aligns with the top of the candy.  Bake until puffed and set, around 10 minutes. 

Immedately place a piece of corn candy on top of each cupcake.  Let cool completely in pans.  Store in single layers in airtight containers, they'll last up to three days.  The chocolate and candy corn mixture tastes great together, and is the perfect Halloween treat.

Have a great Halloween every one!

Halloween Cupcakes

Adapted from Everyday Food

Serving size 48 cupcakes

1 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 peanut butter

6 tablespoons unsalted butter, room temperature

1/2 cup packed light brown sugar

1 large egg, plus 1 egg yolk

1/4 cup buttermilk

1/4 teaspoon vanilla extract

48 miniature chocolate peanut butter cups, such as Reese's

48 pieces of corn candy

Preheat the oven to 350 degrees. 

Line mini muffin pans with liners and spray with non-stick spray.

In a medium bowl whisk together flour, baking powder and salt.

In a separate bowl beat together peanut butter, butter and brown sugar.

Beat in egg and egg yolk, scraping the bowl as needed.

With the mixer on low beat in buttermilk and vanilla extract.

Slowly add the flour mixture until well combined.

Scoop 2 teaspoons of batter into each muffin cup.

Press the peanut butter candy into the center of each muffin.

The batter aligns with the top of the candy.

Bake for 10 minutes, until puffed and set.

Remove from the oven and immediately place a piece of candy corn on top of each cupcake.

Let col completely and enjoy!