Monday, October 10, 2011

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.


Bradley and Jackie said...

so festive!

Aub said...

These look so fun. Perfect for the fall holidays. My kids will love them.