Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Mini Triple-Treat Cupcakes 3.0 (86) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 23, 2020 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Yield: 48 Who doesn't buy extra Halloween candy? This year, use some in these festive, miniature cupcakes and throw a party. Ingredients 1 cup all-purpose flour (spooned and leveled) ½ teaspoon baking powder ¼ teaspoon fine salt ½ cup natural peanut butter 6 tablespoons (¾ stick) unsalted butter, room temperature ½ cup packed light-brown sugar 1 large egg, plus 1 large egg yolk ¼ cup buttermilk ¼ teaspoon pure vanilla extract 48 miniature chocolate peanut-butter cups, such as Reese's 48 pieces candy corn, for decorating Directions Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two 24-cup mini muffin pans with paper liners. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat together peanut butter, butter, and brown sugar on high until pale and fluffy, about 3 minutes. Beat in egg and egg yolk, scraping down bowl as needed. With mixer on low, beat in flour mixture, buttermilk, and vanilla until combined. With the large end of a melon baller or a spoon, place 2 teaspoons batter into each muffin cup, then press a peanut-butter candy into each center until batter aligns with top edge of candy. Bake until puffed and set, about 10 minutes, rotating pans halfway through. Immediately place a piece of candy corn on top of each cupcake; let cool completely in pans on wire racks. Cook's Notes You can use any small decorative Halloween candies in place of the candy corn. Try ones shaped like pumpkins, skulls, or spiders and other creepy crawlers. Print