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Mini Triple-Treat Cupcakes

  • 48servings
  • 30minutes

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Source: www.marthastewart.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, D, E
MineralsZinc, Natrium, Fluorine, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour (spooned and leveled)

  2. 1/2 teaspoon baking powder

  3. 1/4 teaspoon fine salt

  4. 1/2 cup natural peanut butter

  5. 6 tablespoons (3/4 stick) unsalted butter, room temperature

  6. 1/2 cup packed light-brown sugar

  7. 1 large egg, plus

  8. 1 large egg yolk

  9. 1/4 cup buttermilk

  10. 1/4 teaspoon pure vanilla extract

  11. 48 miniature chocolate peanut-butter cups, such as Reese's

  12. 48 pieces candy corn, for decorating

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees, 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.

  2. 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.

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