I will also not insult you by pointing out the only Halloweeny thing about these is the candy corns. You can - and should - make these any time of year with just the Reese's, or with any relevant holiday accent atop. Cadbury mini eggs, Christmas color M&M's, etc. But Martha Stewart called these "Mini Triple-Treat Cupcakes" and I thought that name was dumb, so I changed it.
OK, so you've got a peanut butter batter, one delicioso Reese's mini cup which fits in there perfectly, and a candy corn on top. Pretty much the PERFECT Halloween treat and I'll tell you why:
- They are bite-size, maybe 2-3 bites for smaller kids. Imagine you're at a school or church Halloween party and the sugary spread is massive. Do you or your kids really want an entire marshmallow-ghost cupcake when there is so much sugar to be had? Better to go smaller.
- They are festive - you know, Halloween colors and all that. Plus everyone loves a surprise filling, no one more than me.
- They are EASY. We already know baking is my thing; decorating is not. I want my food to look nice and appetizing without hours of multi-color piping if I can avoid it. Plopping a candy corn on top is my kind of decorating.
- They are peanut butter and chocolate, only the best candy combination EVER.
1 cup all-purpose flour1/2 tsp baking powder
1/4 tsp fine salt
1/2 cup natural peanut butter
6 T 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 tsp vanilla extract
48 miniature Reese's peanut butter cups
48 pieces candy corn, for decorating
1. Preheat oven to 350, 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 extra small cookie scoop), place 2 tsp batter into each muffin cup, then press a peanut butter candy into each center until batter aligns with the 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. Makes 48 mini cupcakes.
Recipe from Everyday Food, October 2011