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Mini Halloween Cupcakes

12 INGREDIENTS • 9 STEPS • 30MINS

Mini Halloween Cupcakes

Recipe

4.3

3 ratings
These mini cupcakes are festive and fun, and if you’re looking for a way to spruce up your Halloween dessert spread, these triple-treat bites would certainly fit in.
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These mini cupcakes are festive and fun, and if you’re looking for a way to spruce up your Halloween dessert spread, these triple-treat bites would certainly fit in.
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

30MINS

Total Time

$0.55

Cost Per Serving

Ingredients

Servings
12
us / metric
All-Purpose Flour
125 g
All-Purpose Flour
spooned and leveled
Baking Powder
1/2 tsp
Baking Powder
Fine Salt
1/4 tsp
Fine Salt
Natural Peanut Butter
160 g
Natural Peanut Butter
Unsalted Butter
85 g
Unsalted Butter
Brown Sugar
110 g
Brown Sugar
Egg
1
Egg
Egg
1
Egg, separated
yolk only
Buttermilk
4 Tbsp
Buttermilk
Pure Vanilla Extract
1/4 tsp
Pure Vanilla Extract
Mini Dark Chocolate Peanut Butter Cups
to taste
Mini Dark Chocolate Peanut Butter Cups
I used Reese's
or Mini Milk Chocolate Peanut Butter Cups
Candy Corn
to taste
Candy Corn
for decorating
or Reese's Pieces

Nutrition Per Serving

VIEW ALL
Calories
212
Fat
13.2 g
Protein
5.5 g
Carbs
19.8 g
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author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Line two 24-cup mini muffin pans with paper liners.
step 3
In a medium bowl, whisk together All-Purpose Flour (125 g), Baking Powder (1/2 tsp) and Fine Salt (1/4 tsp).
step 4
In a large bowl with an electric mixer, beat together Natural Peanut Butter (160 g), Unsalted Butter (85 g), Brown Sugar (110 g), Egg (1) and the yolk of another Egg (1) on high until pale and fluffy, for about 3 minutes.
step 5
With mixer on low, beat in flour mixture, Buttermilk (4 Tbsp) and pure Pure Vanilla Extract (1/4 tsp) until well combined.
step 6
With the large end of a melon baller or a spoon, place 2 teaspoons batter into each muffin cup, then press a Mini Dark Chocolate Peanut Butter Cups (to taste) into the center.
step 7
Bake for about 10 minutes.
step 7 Bake for about 10 minutes.
step 8
Immediately place a piece of Candy Corn (to taste) on top.
step 8 Immediately place a piece of Candy Corn (to taste) on top.
step 9
Place the cupcakes on wire racks to cool completely before serving.
step 9 Place the cupcakes on wire racks to cool completely before serving.
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