PEANUT BUTTER CUPCUPCAKES

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.

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PEANUT BUTTER CUPCUPCAKES*

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)

Candy Bar Pizza

Ever since Halloween I have been madly trying to find ways to repackage the leftover Halloween candy to give away to other people.  I’ve found if you leave a plate of mini candy bars on the counter, people will pat their gut and say, “Oh no; I ate too much last week.  None for me today!”  But if you leave a plate of candy-topped chocolate chip cookies on the counter they will eat one in front of you, sneak one behind your back, and take a few home–“for the kids.”  My favorite is to bring the candy cookies to our neighbors who don’t know they’re eating the same Kit Kat they passed out to my son a few days ago.  It’s kind of like an arsonist’s obsession to watch his own fire burn.

Anyway, I played around with a recipe and it’s AWESOME.  I wish there were a better way to mingle pictures in with the recipe but even WordPress has its limitations.  Pictures first, recipe second–just like eating dinner first and dessert second.  Or maybe just eating dessert and then more dessert.

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CANDY BAR PIZZA
1 cup softened butter
3/4 cup brown sugar
1/2 cup sugar
1 egg
1 tsp vanilla
2-1/4 cups flour
1 tsp salt
1 tsp baking soda
3 to 4 cups chocolate chips, divided
3/4 cups peanut butter
Broken candy bar pieces

1.  Preheat oven to 375.
2.  Cream butter and both sugars.  Add egg and vanilla and mix thoroughly.
3.  Sift flour, salt, and baking soda, then add to butter mixture.
4.  Add in 1-1/2 cups chocolate chips
5.  Press mixture into the bottom of a greased 12″ cheesecake pan–or really any pan with sides will work.  Make it about 1-1/2″ thick.  If the dough doesn’t all fit, you can make regular cookies with the rest.  Bake for 20 to 25 minutes, or until toothpick comes out clean.  That’s not true.  It will probably come out with chocolate on it.  I will leave you to solve this dilemma on your own.
6.  Immediately sprinkle 1 to 2 cups chocolate chips on top.  Let melt for 5-10 minutes, then drop on the peanut butter by spoonfuls.  Spread the melted chips/PB all over top of cookie.
7.  Sprinkle cookie pieces on top.  Cool, cut, and force it on every neighbor, mailman, and wayward visitor who happens by until gone.