Reese’s Peanut Butter Cups are to me what Kryptonite was to Superman. They are my chocolate-covered weakness, and I am rendered nearly powerless to resist them. That’s why it’s difficult for me to imagine why (oh why) they must be used as an ingredient in a recipe rather than being savored alone.
So imagine my surprise—and willpower—when I was able to part with two dozen of the Reese’s Peanut Butter Cup miniatures to make a recipe from the October 2011 issue of Everyday Food magazine. (OK, so I had to cut all the amounts in half because I ate the other two dozen cups that were called for.)
The Mini Triple-Treat Cupcakes employed my weakness as a way to add a little chocolate and boost the peanut butter flavor of bite-sized treats topped with candy corn. The recipe was one of five intended as festive favors for Halloween parties—or to make good use of those trick-or-treating leftovers.
Natural peanut butter gives a rich flavor to the batter, and that bakes up nicely around the Reese’s Peanut Butter Cup placed in the center of each cupcake liner. Right out of the oven, the treats are topped with a piece of candy corn. But for variation, any small seasonal candy can be used.
The end result is good—really good—so good I’m thinking about putting it right up there with the Reese’s. The off-the-shelf is a perfect balance of sweet and salty, but the batter adds a little more on the salty side of the scale, while the candy corn boosts the sweetness.
In effect, the modifications the recipe makes to the Reese’s Peanut Butter Cup evens out the ideal qualities of my favorite candy, and it’s so good you’ll think you’re eating the real thing. Almost.