Tagalong Cupcakes
Tagalong Cupcakes are delicious pound cake covered in peanut butter buttercream and dipped in chocolate. A perfect cupcake version of the Girl Scout's best cookie.
- Prep time
- 18 min
- Cook time
- 42 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 Pound Cake Cupcakes (cooled*)
- 3 tablespoons (42g) unsalted butter (room temperature)
- 1/2 cup (135g) creamy peanut butter*
- 2/3 cup (80) powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons heavy cream (divided)
- 1 cup (6oz) semi-sweet chocolate (chopped (high-quality chips or baking chocolate are fine))
- 1 tablespoon and 1 1/2 teaspoons canola or vegetable oil
Instructions
- 1
Combine butter, peanut butter, powdered sugar, vanilla, and 1 tablespoon of heavy cream in a medium bowl and whisk together. Add up to 1 more tablespoon of heavy cream if needed so you have a smooth and spreadable frosting.
- 2
Spread a fairly thick layer of frosting over the cupcakes, stopping about a quarter inch from the edges. Run your knife or spatula over it once or twice to ensure that it is as smooth as possible.
- 3
Combine chocolate and oil in a small microwave-safe bowl just large enough for dipping. Microwave at medium power for 30 seconds and stir. Repeat until all lumps disappear. Stir vigorously until chocolate is smooth and glossy.
- 4
Dip cupcakes in the chocolate and allow excess to run off before setting aside to dry. If your cupcakes baked up below the wrapper, you can spoon the chocolate on and tilt the cupcake until the entire surface is covered. The chocolate on the cupcakes will set within about 15 minutes in the refrigerator or an hour on the counter.