Mini Triple-Treat Cupcakes

Trick-or-Mini-triple-treat and Happy Halloween!  A big thank you to Emily for cooking with me and taking beautiful photos so that I could share all those apple recipes with you last week.  If you liked the series please leave a comment and let us know.  We'd also love to hear what ideas you'd have for future marathon themes :).  Now back to your regularly scheduled programming (and not so awesome photos) with me.

When I saw these on Josie's blog and had some leftover candy corn I knew they were simply too cute not to make.  It's very similar to the standard peanut butter cup blossom cookies that you see all the time but with a dough that's more fluffy and cake-like in texture (it is a cupCAKE after all) and topped with candy corn for extra festivity.

Go ahead and make these for your favorite ghouls and goblins tonight.

Two Years Ago: Turkey Bean Pumpkin Chili and Pumpkin Whoopie Pies with Maple Cream Cheese Frosting
One Year Ago: Who Loves Ya Baby Back?

Mini Triple-Treat Cupcakes

Yields: 48 mini cupcakes

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup peanut butter
• 6 Tbs unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 large egg yolk
• 1/4 cup buttermilk
• 1/2 tsp vanilla extract
• 48 miniature Reese's peanut butter cups
• 48 pieces candy corn

Directions

1. Preheat the oven to 350 degrees and line two 24-cup mini muffin pans with paper liners.
2. In a medium bowl, whisk together the lour, baking powder, and salt. 
3. 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. 
4. 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.
5. 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.

Source: Originally from Every Day Food, October 2011 as adapted by and seen on Pink Parsley