mini triple-treat cupcakes

It is my theory that a well stocked kitchen is essential. That way when you decide you want to make Halloween cupcakes you have the perfect wrappers and toppings on hand and you don't have to run around hoping that you can find what you want (because when it is critical, you can never find exactly what you are looking for, or at least that has been my experience). This recipe is from the October 2011 Everyday Food Magazine.

MINI TRIPLE-TREAT CUPCAKES

1 cup flour

1/2 tsp baking powder

1/4 tsp salt

1/2 cup peanut butter

6 tbsp unsalted butter, room temperature

1/2 cup packed light brown sugar

1 large egg PLUS 1 egg yolk

1/4 cup buttermilk

1/4 tsp vanilla extract

48 miniature peanut butter cups

48 candy decorations

Preheat oven to 350, with racks in upper and lower thirds. Line 48 mini muffin cups with paper liners (aren't these one with skulls on them great?).

In medium bowl whisk together flour, baking powder and salt. In a large bowl beat together peanut butter, butter and brown sugar on high until pale and fluffy. Beat in egg and egg yolk. With mixer on low beat in flour mixture, buttermilk and vanilla until combined.

Place 2 tsp batter (I used my Pampered Chef small scoop and it was perfect) into each cup, then press a peanut butter cup into each center until batter aligns with top edge of candy. Bake until puffed and set, about 10 minutes, rotating pans half way through. Immediately place a piece of decorative candy on top of each cupcake; let cool completely in pans on wire racks.

RATINGS:

Heather - 9.5 - "I liked them, they just weren't perfect"

Brad - 9.5 - "I am a sucker for anything with peanut butter cups"

NOTE:

I think the cupcakes looked better without the decorative candies, but then they would have only been mini double-treat cupcakes.

It is important to let the cupcakes cook in the pans. I was impatient (no big surprise) and tried to take them out faster and I ended up breaking some.