"The kids can join in to make Mini Triple-Treat Cupcakes. Children can gleefully unwrap a load of miniature peanut-butter cups and press them into the unbaked batter in each paper lined mini-muffin cup. Older children, after a warning about the hot pan, can press a candy corn atop each one once they are out of the oven."
"Mini Triple-Treat Cupcakes Yield: About 48 INGREDIENTS 48 mini muffin paper liners 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup natural peanut butter (no added sugar) 6 tablespoons (3/4 stick) 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 pure vanilla extract 48 miniature chocolate Reese's peanut butter cups, wrappers removed 48 pieces candy corn, for decorating; see cook's notes Cook's notes: You can use any small decorative Halloween candies in place of candy corn. Try ones shaped like pumpkins, skulls, or spiders and other creepy crawlers. Or, because I love to add crunch and more nutty taste, I like to top a few "adult versions" with chocolate covered almonds."
A Mini Triple-Treat Cupcakes recipe yields about 48 mini cupcakes that blend peanut-butter batter with miniature peanut-butter cups and candy corn toppings. The batter is made from all-purpose flour, baking powder, salt, natural peanut butter, unsalted butter, packed light brown sugar, one egg plus one yolk, buttermilk, and vanilla. Each mini muffin cup receives about two teaspoons of batter, a miniature peanut-butter cup pressed into the unbaked batter, and a candy corn placed on top after baking. Bake at 350 degrees with racks in the upper and lower thirds. Decorative candy substitutions and an adult variation with chocolate-covered almonds are suggested.
Read at Boston Herald
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