Go Back
+ servings
Peanut Butter Tagalong Cupcakes
Prep Time
1 hr
Cook Time
20 mins
Total Time
1 hr 20 mins
 

These Cupcakes will make you swoon! Moist and Fluffy Vanilla Cake with a Tagalong baked right in, topped with Peanut Butter Cookie Buttercream Frosting and dipped in Chocolate. You'll be in Girl Scout Cookie Heaven!


Course: Dessert
Cuisine: American
Keyword: Cupcakes, girl scout cookie, peanut butter, tagalong
Servings: 18 cupcakes
Calories: 463 kcal
Ingredients
For the Cupcakes
For the Frosting
Instructions
To Make the Cupcakes:
  1. Preheat the oven to 350 degrees and line a cupcake pan with papers.
  2. Place the first 6 (dry) ingredients in a large mixing bowl, and mix on low speed to combine.
  3. Add the butter, stirring on low speed until the mixture resembles damp sand (about a minute).
  4. Add the eggs, one at a time, scraping the sides and bottom of the bowl to be sure all of the ingredients are fully incorporated.
  5. Add the yogurt, milk, vanilla extract, and vanilla bean paste. Stir until fully combined.
  6. Place a Peanut Butter Tagalong/Patty in each cupcake paper.  Fill the papers half full with batter, and bake for 15 minutes, or until a bamboo skewer inserted into the center of a cupcake comes out clean or with a few moist crumbs.
  7. Cool completely before frosting and dipping in melted chocolate.
To Make the Frosting:
  1. Place the egg whites and sugar in a mixing bowl, and set over a pot of simmering water.  

  2. Cook, whisking continuously, until the mixture is hot, opaque, and the sugar is completely dissolved (it should not feel gritty between your fingers), about 5 minutes.

  3. Whip the mixture on high speed, until stiff peaks form and it has completely cooled.  (There should be no hint of warmth remaining when you place your hand on the side of the mixing bowl.  Place the bowl and whip attachment in the refrigerator for 10-20 minutes, if needed.)
  4. Add the butter, a tablespoon at a time, whipping well after each addition. (If it begins to look curdled, continue to beat until it comes back together, before adding the remaining butter.)

  5. Stir in the peanut butter and chopped cookies, and pipe onto the cooled cupcakes.
  6. Turn the frosted cupcakes upside-down into the melted chocolate, allowing the excess to drip away before inverting and allowing to harden.
  7. Top with half a Peanut Butter Tagalong/Patty, for garnish.
Recipe Notes

If the melted chocolate seems too thick, it can be thinned with a few teaspoons of vegetable or canola oil.

©Baking a Moment

Nutrition Facts
Peanut Butter Tagalong Cupcakes
Amount Per Serving
Calories 463 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 14g88%
Cholesterol 62mg21%
Sodium 327mg14%
Potassium 197mg6%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 25g28%
Protein 7g14%
Vitamin A 520IU10%
Calcium 39mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.