Thursday, October 27, 2011

Candy in a Cupcake

This recipe is basically an excuse to eat candy in cupcake form.

I found the recipe in Everyday Food Magazine, which called for Reese's mini peanut butter cups as one of the ingredients.  However, I was surprised to find an almost identical recipe for this cupcake on the bag itself, known as Reese's Peanut Butter Temptations.

In both versions, you're making a batter for a peanut butter cupcake, putting it in a mini-cupcake tin, and then pressing an unwrapped peanut butter cup into the batter until it surrounds the candy. Bake at 350 for about 10 minutes until set, and then for Everyday Food's cute Halloween version, place a piece of candy corn on top of the warm chocolate. As it cools, the candy corn will stick to the chocolate.

The biggest difficulty in this otherwise straightforward recipe is unwrapping each individual candy, which takes quite a while. Also, even though the recipe says you'll get 48 cupcakes, I only ended up with enough batter for 36.

The "cupcakes" themselves looked adorable, and basically tasted mostly like a portion of peanut butter, covered in chocolate, covered again in peanut butter cookie dough. Nothing wrong with that!


  • 1 cup all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup natural peanut butter
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 1/2 cup packed light-brown sugar
  • 1 large egg, plus 1 large egg yolk
  • 1/4 cup buttermilk
  • 1/4 teaspoon pure vanilla extract
  • 48 miniature chocolate peanut-butter cups, such as Reese's
  • 48 pieces candy corn, for decorating


  1. 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.
  2. 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 e

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