Ghostly Peanut Butter Blondie Cupcakes

Name: Ghostly Peanut Butter Blondie Cupcakes
Prep time: 15 min
Total time: 75 min
Yield: 16
Ingredients: 14 NUTTER BUTTER Cookies (peanut shape), divided; ¾ cup butter, melted; 1½ cups brown sugar; 2 eggs, beaten; 2 tsp. vanilla; 1¾ cups flour; ½ tsp. baking powder; 3 Tbsp. creamy peanut butter; 1 tub frozen whipped topping, thawed; 32 mini candy eyeballs

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.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

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.

Recipe Tips

Note
Candy eyes may bleed if ghosts are assembled more than an hour before serving. If planning to make the ghosts more an hour ahead of serving, do not add the candy button eyes until just before serving the cupcakes. Or, you can instead use mini chocolate chips for the eyes.
Make Ahead
These cupcakes can be baked ahead of time. Store in airtight container up to 3 days. Add whipped topping ghosts, candy eyes and reserved cookie halves to tops of cupcakes just before serving.