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Recipes
Mini Halloween Cupcakes
Recipe

12 INGREDIENTS • 9 STEPS • 30MINS

Mini Halloween Cupcakes

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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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/
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.
30MINS
Total Time
$0.55
Cost Per Serving
Ingredients
Servings
12
us / metric
All-Purpose Flour
1 cup
All-Purpose Flour
spooned and leveled
Baking Powder
as needed
Baking Powder
Fine Salt
as needed
Fine Salt
Natural Peanut Butter
1/2 cup
Natural Peanut Butter
Brown Sugar
1/2 cup
Brown Sugar
Egg
1
Egg
1
Egg, separated
yolk only
Buttermilk
4 Tbsp
Pure Vanilla Extract
as needed
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
Add to plan
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Mini Halloween Cupcakes
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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 InstructionsHide images
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 (as needed) and Fine Salt (as needed).
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 (4 Tbsp) and pure Pure Vanilla Extract (as needed) 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.
Tags
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American
Comfort Food
Shellfish-Free
Kid-Friendly
Fall
Dessert
Quick & Easy
Halloween
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