Mini Halloween Cupcakes

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.