Peanut Butter Tagalong Cupcakes

3 stars (1 rating)

Peanut Butter Tagalong Cupcakes

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!

Prep Time1

Cook Time20

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: Cupcakes, girl scout cookie, peanut butter, tagalong

Servings: cupcakes

Calories: 463kcal

Ingredients

For the Cupcakes

1 cup cake flour
1/2 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsalted butter (1 stick), softened
2 large eggs
1/4 cup Greek yogurt (sour cream can be substituted)
1/4 cup milk
2 teaspoons vanilla extract
1 teaspoon vanilla bean paste
18 Peanut Butter Tagalongs/Patties

For the Frosting

3 egg whites
1 cup granulated sugar
1 cup unsalted butter (2 sticks), softened slightly but still cool
1 cup creamy peanut butter
6 Peanut Butter Tagalongs/Patties, chopped finely
1/2 teaspoon kosher salt
6 ounces milk chocolate, melted
9 Peanut Butter Tagalongs/Patties cut in half (for garnish)

US Customary - Metric

Instructions

To Make the Cupcakes:

Preheat the oven to 350 degrees and line a cupcake pan with papers.
Place the first 6 (dry) ingredients in a large mixing bowl, and mix on low speed to combine.
Add the butter, stirring on low speed until the mixture resembles damp sand (about a minute).
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.
Add the yogurt, milk, vanilla extract, and vanilla bean paste. Stir until fully combined.
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.
Cool completely before frosting and dipping in melted chocolate.

To Make the Frosting:

Place the egg whites and sugar in a mixing bowl, and set over a pot of simmering water.
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.
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.)
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.)
Stir in the peanut butter and chopped cookies, and pipe onto the cooled cupcakes.
Turn the frosted cupcakes upside-down into the melted chocolate, allowing the excess to drip away before inverting and allowing to harden.
Top with half a Peanut Butter Tagalong/Patty, for garnish.

Notes

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

Nutrition