0 min
0 h 0 min
Makes 16 servings.
Ghostly Peanut Butter Blondie Cupcakes
Homemade peanut butter blondies make delicious cupcakes. Plus, they fit the Halloween theme when topped with a creamy - and only slightly spooky - peanut butter ghost.
Ingredient list
- 14 NUTTER BUTTER Cookies (peanut shape), divided
- ¾ cup butter, melted
- 1½ cups packed brown sugar
- 2 eggs, beaten
- 2 tsp. vanilla
- 1¾ cups flour
- ½ tsp. baking powder
- 3 Tbsp. creamy peanut butter
- 1 tub (8 oz.) frozen whipped topping, thawed
- 32 mini candy eyeballs
Directions
Heat oven to 325°F.
Chop 6 cookies, then cut remaining cookies crosswise in half; set aside.
Combine butter and sugar in large bowl. Add eggs and vanilla; mix well. Stir in combined flour and baking powder until well blended.
Spoon batter evenly into 16 foil-lined muffin pan cups; top with chopped cookies. Gently press cookies into top of batter to secure.
Bake 25 min. or until toothpick inserted in centers comes out with fudgy crumbs. (Do not overbake.) Cool cupcakes completely.
Beat peanut butter and whipped topping in medium bowl with whisk until blended. Spoon into pastry bag fitted with large round tip.
Pipe whipped topping mixture onto cupcakes to resemble ghosts as shown in photo. Add candy eyes.
Top with reserved cookie halves.
Nutrition factsNutrition information
Recipe Tips
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