Chocolate Peanut Butter Cupcakes with Tagalongs

Chocolate Peanut Butter Cupcakes, Tagalongs, Girl Scout cookies, baking blog, Treats and Trends

Ready for my second Girl Scout cookie recipe?! Good, me too (if you missed the first you can check out the Samoas-inspired cake here). This chocolate peanut butter cupcake recipe was inspired by Tagalongs and I sprinkled some of the crushed cookie on top. I used this chocolate cupcake recipe with peanut butter filling from Food & Wine as the base, but added buttercream recipe, chocolate ganache drizzle and crumbled cookies on top. These cupcakes basically taste like a giant Reese’s cup because of the peanut butter inside. While I was making these a couple of weeks ago I shared a tutorial about how to fill them on my Instagram stories and Snapchat (treatsandtrends). My goal is to film more real-time videos while I’m making these recipes, so I would love for you to follow along! I’m also going to start playing around with videos and YouTube so that I can share more tips and tricks with you. Although these cupcakes might look complex, they are actually really simple to make. You just bake the cupcakes and then use a filling tip and piping bag to insert the peanut butter cream once they are cool. Then you dip them in ganache, top with buttercream and drizzle with leftover ganache. If you have some extra Tagalongs lying around you can crumble them up and sprinkle on top, but this isn’t necessary. Hope you enjoy the recipe, next up is THIN MINTS on Wednesday!

Chocolate Peanut Butter Cupcakes, Tagalongs, Girl Scout cookies, baking blog, Treats and Trends

Items used to make these cupcake:

Chocolate Peanut Butter Cupcakes, Tagalongs, Girl Scout cookies, baking blog, Treats and Trends

Chocolate Peanut Butter Cupcakes, Tagalongs, Girl Scout cookies, baking blog, Treats and Trends

Chocolate Peanut Butter Cupcakes, Tagalongs, Girl Scout cookies, baking blog, Treats and Trends

Chocolate Peanut Butter Cupcakes, Tagalongs, Girl Scout cookies, baking blog, Treats and Trends

[one_half padding=”0 10px 0 0″]Chocolate Peanut Butter Cupcakes, Tagalongs, Girl Scout cookies, baking blog, Treats and Trends[/one_half]

[one_half_last padding=”0 0 0 10px”]Chocolate Peanut Butter Cupcakes, Tagalongs, Girl Scout cookies, baking blog, Treats and Trends[/one_half_last]

Chocolate Peanut Butter Cupcakes, Tagalongs, Girl Scout cookies, baking blog, Treats and Trends

Print Recipe
Chocolate Peanut Butter Cupcakes with Tagalongs
Chocolate Peanut Butter Cupcakes, Tagalongs, Girl Scout cookies, baking blog, Treats and Trends
Course Dessert
Servings
Ingredients
For the cupcakes
For the peanut butter filling
For the ganache
For the peanut butter buttercream
Course Dessert
Servings
Ingredients
For the cupcakes
For the peanut butter filling
For the ganache
For the peanut butter buttercream
Chocolate Peanut Butter Cupcakes, Tagalongs, Girl Scout cookies, baking blog, Treats and Trends
Instructions
For the cupcakes
  1. Preheat oven to 350F. Line muffin pans with paper liners.
  2. Place cocoa powder in a medium heatproof bowl. Pour in boiling water and whisk until smooth. Add buttermilk and whisk until combined.
  3. In a medium bowl, whisk together flour, baking soda, baking powder and salt.
  4. In the bowl of a standing mixer, beat the butter and sugar until smooth and creamy, about 3 minutes. Add eggs and vanilla, mix until combined. Beat in half of the dry ingredients, then half of the cocoa mixture. Repeat and mix until all ingredients are incorporated, scraping the sides and bottom of the bowl if needed. Fill cupcake liners 2/3 full and bake for about 20 minutes, until springy and a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to cooling rack.
For the peanut butter filling
  1. In the bowl of a standing mixer, beat the butter and peanut butter until creamy. Sift in the confectioner's sugar and mix until light and fluffy, about 2 minutes. Transfer into a piping bag fitted with the filling tip. Plunge the tip into the top of the cupcake, pushing it about 3/4 of the way down. Squeeze the pastry bag to fill the cupcake and gradually withdraw as you squeeze. You will notice the cupcake slightly expanding. This part is kind of trial and error since you can't see exactly how much you're putting in there. You'll know it's getting too full if the top starts to crack. Repeat until all cupcakes are filled.
For the ganache
  1. Bring the heavy cream to a simmer in a small saucepan over medium heat. Remove from heat and add chocolate. Let stand for 5 minutes, then whisk until smooth. Let the ganache sit to cool and thicken for about 20 – 30 minutes.
  2. Dip the cupcake tops into the ganache, gently shaking off excess back into the pan. Repeat until all cupcakes are coated.
For the buttercream
  1. In the bowl of a standing mixer, beat the butter and peanut butter until smooth and creamy, about 2 minutes. With the speed on low, gradually mix in 2 cups of the confectioner's sugar until combined. Add vanilla and heavy cream, mixing until incorporated. Add remaining 2 cups of confectioner's sugar and once it's combined turn up the speed to medium-high and beat for 1 – 2 minutes. Mixture should be smooth and creamy. Add more confectioner's sugar if it's too thin or more heavy cream/milk if it's too thick.
  2. Use a piping bag and preferred tip to frost the cupcakes. Drizzle with remaining ganache (I find it easiest to use a piping bag with a very small, round tip) then sprinkle with crushed Tagalongs.

Leave a Comment

The Comments