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.
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)