mini peanut-butter cupcakes

the goods:

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup natural 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 vanilla extract

48 miniature Reese's peanut butter cups

48 pieces candy corn, for decorating

Preheat oven to 350 degrees. Line a 24-cup mini muffin pan with paper liners. In a medium 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, place 2 teaspoons batter into each muffin cup.

Press a peanut butter cup into each center until batter aligns with top edge of candy.

Bake until puffed and set, 10 minutes.

Immediately place a piece of candy corn on top of each cupcake; let cool completely in pan on wire rack.

Repeat with remaining batter and candy.