Recipe Image

Servings:

Mini Halloween Cupcakes

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.

Total Time

30min

4.3

3 Ratings

Author: Alexandra's Kitchen

Servings:

Ingredients

•

1 cup

All-Purpose Flour

•

1/2 tsp

Baking Powder

•

1/4 tsp

Fine Salt

•

1/2 cup

Natural Peanut Butter

•

1/3 cup

Unsalted Butter

•

1/2 cup

Brown Sugar

•

Eggland's Best Classic Egg

•

Eggland's Best Classic Egg , separated

•

4 Tbsp

Buttermilk

•

1/4 tsp

Pure Vanilla Extract

•

to taste

Mini Dark Chocolate Peanut Butter Cups

or Mini Milk Chocolate Peanut Butter Cups

•

to taste

Candy Corn

or Reese's Pieces

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C).

Line two 24-cup mini muffin pans with paper liners.

In a medium bowl, whisk together All-Purpose Flour (1 cup) , Baking Powder (1/2 tsp) and Fine Salt (1/4 tsp) .

In a large bowl with an electric mixer, beat together Natural Peanut Butter (1/2 cup) , Unsalted Butter (1/3 cup) , Brown Sugar (1/2 cup) , Eggland's Best Classic Egg (1) and the yolk of another Eggland's Best Classic Egg (1) on high until pale and fluffy, for about 3 minutes.

With mixer on low, beat in flour mixture, Buttermilk (4 Tbsp) and pure Pure Vanilla Extract (1/4 tsp) until well combined.

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.

Bake for about 10 minutes.

Immediately place a piece of Candy Corn (to taste) on top.

Place the cupcakes on wire racks to cool completely before serving.

Nutrition Per Serving

CALORIES

212

FAT

13.2 g

PROTEIN

5.5 g

CARBS

19.8 g