Sunday, October 23, 2011

Mini Triple-Treat Cupcakes

How can you make a Reese's Peanut Butter Cup even better?  Encapsulate it in a peanut butter cupcake!  These cute little cupcakes are a super fun fall treat, and make a festive Halloween dessert.  And if you should happen to have leftover Reese's from trick-or-treating, this dessert would be a good use for them.  These call for candy corn to be used as decoration, but if you don't care for it, I think Reese's Pieces would be really cute as well.  Or you could just use some festive sprinkles.

Every year I like to make at least one fun Halloween treat, and this year I went pretty low-maintenance.  These come together really quickly - the most time-consuming step is unwrapping all the candy!  These would also be a fun treat to make with your kids.  They would also be a great treat to send it for their Halloween party at school, or to give to neighbors, etc.  Quick, easy, festive, and yummy - what else do you want in a holiday dessert?

And since I'm writing a post about Halloween, I can't help but to share a photo of me with my little pumpkins from the weekend.  We took a day trip to the north Georgia mountains for a picnic and a visit to the pumpkin patch.  It made me so excited for Halloween, and I can't wait to take Caroline (and Smith) trick-or-treating next week!As much as I dread the end of summer every year, fall is so much fun too.  Now if only we could skip winter and go straight to spring....

More fun Halloween Treats:
Halloween Candy Bark
Pumpkin Yumkins
Pumpkin Pie Poptarts

Mini Triple-Treat Cupcakes
adapted from Everyday Food, October 2011
makes 48 mini cupcakes
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup peanut butter
  • 6 Tbs unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup buttermilk
  • 1/2 tsp vanilla extract
  • 48 miniature Reese's peanut butter cups
  • 48 pieces candy corn
Preheat the oven to 350 degrees and line two 24-cup mini muffin pans with paper liners.

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

In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter, butter, and brown sugar until pale and fluffy.  Beat in the vanilla, egg, and egg yolk, scraping down the bowl as needed.  With the mixer on low, beat in the flour mixture and the buttermilk just until combined. 

Place 2 teaspoons of batter into each muffin cup, then press a peanut butter cup into the center until the batter aligns with the top edge of the candy.

Bake until puffed and set, about 10 minutes.  Immediately press the candy corn into the top of each cupcake.  Let cool completely in the pans on wire racks before serving.


Anonymous said...

These are so yummy looking!

Nicole, RD said...

I think I have to make these just to share...they're too cute not to!

Christine @ Christine's Kitchen Chronicles said...

Oh man...I have leftover candy corn from making candy corn cupcakes last week so I just might have to make these. So cute!

Laura said...

Oh no you diddn't - a triple threat! These look great. I have a feeling I'm going to have extra candy corn to use up too. Bookmarking this one!

Amanda said...

Those are so cute. They look so good. Very creative.

Krissy said...

I saw these too, love the idea, now only if I liked peanut butter and chocolate :/

Natalie said...

i'm not sure what's cuter, the cookies or the picture of you and your kiddos... :) both are darling!

Josie said...

Thank you, Natalie!! :-)

Christine @ Christine's Kitchen Chronicles said...

Back to report on this recipe. Made them and not only are they cute but they're awfully tasty, too! :)

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