I went to the dr with Courtney the other day and while we were waiting, I picked up an “Everyday Food” magazine (which is a Martha Stewart magazine) and I saw this recipe and wanted it and couldn’t figure out how to copy it until my genius daughter said to me, like I was a total idiot which, let’s be honest, sometimes I am, “Mom! Just take a picture of it with your phone!” What a great idea! So I took a picture of it with my phone and printed it off when I got home (so much better than ripping the page out of the magazine in the dr’s office!). It’s meant to be a Halloween treat so I put 1 candy corn on 1 of the treats so you could see how they are meant to be and then the rest I left plain.
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup peanut butter
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup packed light brown sugar
1 egg, plus 1 egg yolk
1/4 cup buttermilk
1/4 teaspoon vanilla
48 mini chocolate peanut butter cups, such as Reese’s
48 pieces of candy corn, for decorating
1 Preheat oven to 350. Line two 24 cup mini muffin pans with paper liners. Whisk together flour, baking powder and salt. Beat peanut butter, butter and brown sugar on high until pale and fluffy, about 3 minutes. Beat in egg and egg yolk. On low, beat in flour mixture, buttermilk and vanilla until combined.
2 With mini scoop, place 2 teaspoons of batter into each muffin cup, then press peanut butter cups into each center until batter aligns with top edge of candy. Bake until puffed and set, about 10 minutes, rotating halfway through. Immediately place 1 candy corn on top of each cupcake; let cool completely in pans on wire racks. (Store in single layers, in airtight containers, up to 3 days.)