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 (1 cup), Baking Powder (1/2 teaspoon) and Fine Salt (1/4 teaspoon).
Step 4
In a large bowl with an electric mixer, beat together Natural Peanut Butter (1/2 cup), Unsalted Butter (6 tablespoon), Brown Sugar (1/2 cup), 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 (1/4 cup) and pure Pure Vanilla Extract (1/4 teaspoon) 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 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.
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