I saw these on Josie’s blog and I figured that making them after class yesterday was a pretty wise choice, even if that meant swinging by the grocery store in my 3 (and-a-half)-inch red May Jane heels…in the rain. $115 later, I was outta there. HOW DOES THAT HAPPEN!?
See, weekend guests necessitate the need for cleaning, which…I’m not very fond of. So instead, I bake! And drink (just one!), apparently. Mr. Prevention loved these so much he didn’t even complain about my lack of cleaning productivity when he got home to find me with mixing bowl and spatula in hand. The powers of
food cupcakes. 😀
That said, I feel these should almost be renamed Mini Triple-Threat Cupcakes. While that takes a way the connection to Halloween in the title, the combination of peanut butter cupcake, miniature Reeses cups, and candy corn is not to be taken lightly.
Good thing this recipe makes 48 of these mini cupcakes to bring some Halloween happiness to plenty of people!
Mini Triple-Treat Cupcakes adapted from Everyday Food, October 2011, as seen on Pink Parsley
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup peanut butter
6 Tbsp unsalted butter, softened
1/2 cup brown sugar, packed
1 large egg
1 large egg yolk
1/4 cup low-fat 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. Yield: 48 mini cupcakes.
Nutrition Information (per mini cupcake): 89 calories; 5.1 g. fat; 9 mg. sodium; 59 mg. sodium; 9.9 g. carbohydrate; 0.5 g. fiber; 1.8 g. protein
Result: A peanut butter mini cupcake filled with a mini Reeses peanut butter cup…there’s nothing not to love! Quick & easy to make and coming in at 89 calories a piece…damage control at its finest! 😉 Enjoy!
TGIF! No work this weekend! Football! Chili! Friends! Runs! Hockey!
I’m just a little pumped for the weekend…can you tell?
Question: Do you like candy corn?