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)
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)
and the yolk of another
on high until pale and fluffy, for about 3 minutes.
With mixer on low, beat in flour mixture,
Buttermilk (1/4 cup)
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)
Place the cupcakes on wire racks to cool completely before serving.