"Tagalong" Cupcakes
My daughter is a Girl Scout, a great one at that. Often I keep a stash of cookies left over just in case anyone orders some after cookie season is over! This year, I used some of my stash to make these cupcakes. I couldn't find a recipe for a Tagalong cupcake that felt truly represented it to me, so I made this one up using inspiration from a bunch of other recipes. This makes about 20 cupcakes.
Cupcake:
20 Tagalong cookies. About a box and five more.
1/2 cup of butter, softened
1/2 cup of peanut butter
1 1/2 cup of brown sugar
1 egg
1 tsp vanilla extract
2 cups of flour
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 1/4 cup of milk
Preheat oven to 350. Place cupcake liners in muffin tin. Place one Tagalong at the bottom of each well. Beat butter and peanut butter until smooth. Add brown sugar and combine until smooth. Continue beathing and add egg and vanilla.
In a separate bowl, combine dry ingredients. Add milk and dry ingredients to butter mixture about a third of each at a time.
Fill cupcake liners about 3/4 of the way. Bake for 15-20 minutes until toothpick comes out smooth. Allow to cool completely.
Glaze:
1/2 cup peanut butter
3/4 cup chocolate chips
Combine ingredients into microwave safe bowl. Microwave 30 seconds and stir. Continue to heat it on 15 second intervals until smooth and liquid.
Dip cooled cupcakes into glaze and allow to cool.
Peanut Butter Buttercream:
1/2 cup peanut butter
1/2 cup of butter, softened
1 tsp vanilla extract
Around 4 cups of powdered sugar
Milk, as needed
Beat the peanut butter and the butter until smooth. Add the vanilla extract and continue mixing. Add powdered sugar about a half cup at a time until the mixer becomes dry. Slowly add milk until it is creamy but still stiff.
Chocolate Buttercream:
1 cup of butter, softened
1/2 cup of unsweetened cocoa powder
1 tsp vanilla extract
Around 4 cups of powdered sugar
Milk, as needed
Beat butter until fluffy. Add cocoa powder and beat until well combined. Add vanilla and continue mixing. Add powdered sugar about 1/2 cup at a time until it becomes dry. Add milk until it is creamy and has a stiff consistency.
To get the swirled effect, I put the two frostings in separate bags and then put them both into a larger bag and piped it on with the 1m tip.
Enjoy
