Mini Triple-Treat Cupcakes: Happy Halloween!

Aren't these fun? I thought you might like to try them if you're having a Halloween party. Cathy at Noble Pig posted them and I believe the recipe is from Everyday Food. I used half Reese's and half Hershey's dark chocolate Bliss bars. (as I prefer dark chocolate with a pb cookie.) But as you can see, Reese's works better 'cause you can push it deeper into the batter. (But the Bliss was sheer bliss!)

Mini Triple-Treat Cupcakes
From Everyday Food and Noble Pig

Ingredients:

1 cup all-purpose flour (spooned and leveled)

1/2 teaspoon baking powder

1/4 teaspoon table salt

1/2 cup peanut butter

6 Tablespoons 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 peanut butter cups, such as Reese's (or anything else you'd like to try)

48 pieces of candy corn or M & M's, for decorating

Method:

Preheat oven to 350 F, with racks in upper and lower thirds.  Line two 24-cup mini muffin pans with paper liners.  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.

With the large end of a melon baller or a spoon, place 2 teaspoons batter into each muffin cup, then press a peanut-butter candy into each center until batter aligns with top edge of candy.  Bake until puffed and set, about 10 minutes, rotating pans halfway through.

Immediately place a piece of candy corn on top of each cupcake; let cool completely in pans on wire racks.  

And here's my Garden Club Halloween Table. I've already posted Monique's Little Acorns and will post the other three recipes soon. (I think the witch must have gotten into some hard cider. :) )