Halloween Mini Cupcakes

Introduction to Halloween Baking

To my way of thinking, Halloween is a great excuse to crank up the oven and do a little holiday baking. I think we need to create something fun and whimsical in these challenging times, so bring on chocolate and candy corn.

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 Recipe

Overview

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.

Directions

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two 24-cup mini muffin pans with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat together peanut butter, butter, and brown sugar on high until pale and fluffy, about 3 minutes. Beat in egg and egg yolk, scraping down bowl as needed. With mixer on low, beat in flour mixture, buttermilk, and vanilla until combined.
3. With the large end of a melon baller or a spoon, place 2 teaspoons batter into each muffin cup (because it is faster and easier, I use a very small ice cream-style scoop that holds 1 tablespoon and I fill it almost full, but not packed — my yield is 44 instead of 48). Press a peanut-butter candy into each center until batter aligns with top edge of candy. Bake until puffed and set, about 10 to 11 minutes, rotating pans halfway through. Immediately place a piece of candy corn on top of each cupcake and press very lightly; let cool completely in pans on wire racks.

Conclusion

Halloween baking is a great way to spend time with family and create something fun and delicious. With the Mini Triple-Treat Cupcakes recipe, kids can get involved and help make these tasty treats. Whether you’re using candy corn or other decorative Halloween candies, these cupcakes are sure to be a hit.

FAQs

• Q: Can I use other types of candy instead of candy corn?
  A: Yes, you can use any small decorative Halloween candies in place of candy corn.
• Q: How many cupcakes will this recipe yield?
  A: This recipe will yield about 48 cupcakes.
• Q: Can kids help with the baking process?
  A: Yes, kids can help with unwrapping the peanut-butter cups and pressing them into the batter, as well as placing the candy corn on top of the cupcakes after they’re baked.
• Q: Where can I find the original recipe?
  A: The original recipe is adapted from marthastewart.com.
• Q: Who is the author of this article?
  A: The author of this article is award-winning food writer Cathy Thomas, who has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.