Who doesn't buy extra Halloween candy? This year, use some in these festive, miniature cupcakes and throw a party.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (4)

87 Ratings
  • 5 star values: 13
  • 4 star values: 13
  • 3 star values: 32
  • 2 star values: 25
  • 1 star values: 4
Rating: 5 stars
Made these for many Halloween parties and the guests can't get enough of them. The peanut butter cupcake with the candy goes very well together. Highly recommend!
Rating: 5 stars
Great recipe,glad we tried it even if it had a negative review.Wonderful size for our Halloween Party dessert buffet.I used regular peanut butter and increased the vanilla to1 tsp.Very moist,and were easy to make.Will make again for other occasions.We got 40 cupcakes from the recipe.
Rating: 4 stars
I made these for our bake sale a the church pumpkin patch. They were really cute and tasty. They were such a hit that I had a special request to bake them for the church's Christmas silver tea tomorrow. Instead of the candy corn I am going to use a peanut M&M on top. Not only did I get the full 48, but I got enough dough to make extras just for me.
Rating: 1 stars
Thumbs down .I am a seasoned baker (used to bake desserts for a restaurant) and these are not so good. Simple to make, but looked better than they tasted. Cake part was flavorless, even with the peanut butter. I never skimp on quality ingredients (used real butter / vanilla) Grade of C-, at best. I was looking for something to share at office and I will not even bring these in. I’ll be interested to know others opinion. I only got 36 each, recipe says 48.