Crust:

1 1/2 c. flour
2/3 c. firmly packed brown sugar
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 c. butter, softened
1 tsp vanilla
2 egg yolks
3 c. miniature marshmallows

Topping:

1/3 c. corn syrup
1/4 c. butter
2 tsp vanilla
1 12 oz. pkg peanut butter chips
2 c crisp rice cereal
2 c. peanuts

Spoon mixture in centers of cupcakes and top with a 1/2 cherry or juice of pineapple. Return to 300°F oven and bake 5 minutes more.