The recipe title—not a typo.  Think about it. Vincenzo’s Halloween candy ain’t getting any younger so I started hiding it in cupcakes for the neighbors in a last-ditch ditching effort. Last week I compared this redistribution of Halloween candy as an arsonist watching his own fire burn, but now I think it’s more like feeding bacon to the pigs. (BTW, if you’re a neighbor and you’re reading this blog, you’re the one I’m not talking about.)

Anyway, I’m not much of a cupcake person myself but these cupcakes turn out almost like cookies.  So stop scratching your butt and go make a batch.  But please, wash your hands first.



1-1/2 cups flour
1/4 tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
¾ cup sugar
¾ cup packed light-brown sugar
½ cup peanut butter
1 tsp pure vanilla extract
3 large eggs
1/3 cup whole milk
6 Reeses PB Cups, each cut into fourths

1. Preheat oven to 375. Line a standard 12-cup muffin tin with paper liners; set aside. Whisk flour, baking powder, and salt and set aside.

2. Cream the butter with the 2 sugars, then mix in peanut butter and vanilla.

3. Add eggs one at a time.

4. Add flour in 2 batches, alternating with the milk.

5. Put ¼ cup batter in each muffin cup; then add 2 pieces of the chopped PB cups; cover the PB cups with more batter

6. Bake for 20-25 minutes or until toothpick spontaneously combusts when inserted into each cupcupcake.

(Adapted from Martha Stewart’s Chocolate Chunk Cookie Cupcakes—I eliminated chocolate chunks, added PB, added PB cups, and used this batch for 12 instead of 24 cupcakes)


  1. I have a beginner question: why there are used 2 types of sugar?

    I will try the recipe for the Thanksgiving weekend. It will be the first time to do cupcakes….ever 🙂

    Thank you for the recipe!

  2. Ileana: I have no idea why there are two sugars, but I will pretend like I do. The brown sugar gives the cupcakes a richer, more caramel-y color and flavor. If these were a plain vanilla cupcake they’d just have the regular sugar but the brown sugar can hang with heavier ingredients like PB and chocolate.

    I have a master’s in BS!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s