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RECIPE
12 INGREDIENTS 9 STEPS 30min

Mini Halloween Cupcakes

4.0
2 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.
Mini Halloween Cupcakes Recipe | SideChef
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.
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/
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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/
30min
Total Time
$0.55
Cost Per Serving

Ingredients

Servings
12
US / METRIC
1 cup
spooned and leveled
1/2 tsp
Baking Powder
1/4 tsp
Fine Salt
1/2 cup
Natural Peanut Butter
1/2 cup
Brown Sugar
1
Egg , separated
yolk only
1/4 cup
Buttermilk
1/4 tsp
Pure Vanilla Extract
to taste
Mini Dark Chocolate Peanut Butter Cups
I used Reese's
or Mini Milk Chocolate Peanut Butter Cups
to taste
Candy Corn
for decorating
or Reese's Pieces
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
212
FAT
13.2 g
PROTEIN
5.5 g
CARBS
19.8 g

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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Nutrition Per Serving
Calories
212
% Daily Value*
Fat
13.2 g
17%
Saturated Fat
4.8 g
24%
Trans Fat
0.0 g
--
Cholesterol
46.0 mg
15%
Carbohydrates
19.8 g
7%
Fiber
1.4 g
5%
Sugars
10.2 g
--
Protein
5.5 g
11%
Sodium
186.7 mg
8%
Vitamin D
0.2 µg
1%
Calcium
24.6 mg
2%
Iron
0.9 mg
5%
Potassium
28.4 mg
1%
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