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 tsp)
and
Fine Salt (1/4 tsp)
.
Step 4
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)
,
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 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 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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