"To my way of thinking, Halloween is a great excuse to crank up the oven and do a little holiday baking. I think we need to create something fun and whimsical in these challenging times, so bring on chocolate and candy corn. The kids can join in to make Mini Triple-Treat Cupcakes. Children can gleefully unwrap a load of miniature peanut-butter cups and press them into the unbaked batter in each paper lined mini-muffin cup."
"1/4 teaspoon pure vanilla extract 48 miniature chocolate Reese's peanut butter cups, wrappers removed 48 pieces candy corn, for decorating; see cook's notes Cook's notes: You can use any small decorative Halloween candies in place of candy corn. Try ones shaped like pumpkins, skulls, or spiders and other creepy crawlers. Or, because I love to add crunch and more nutty taste, I like to top a few "adult versions" with chocolate covered almonds."
Mini Triple-Treat Cupcakes yield about 48 mini cupcakes and invite children to help. The batter combines all-purpose flour, baking powder, salt, natural peanut butter, unsalted butter, packed light brown sugar, an egg plus an egg yolk, buttermilk, and vanilla. Two teaspoons of batter are placed into each paper-lined mini-muffin cup, and a miniature chocolate Reese's peanut butter cup is pressed into the unbaked batter. After baking, pieces of candy corn are pressed atop each cupcake once cooled, with a warning for older children about the hot pan. Cook's notes suggest substituting other small Halloween candies or topping adult versions with chocolate-covered almonds.
Read at The Mercury News
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