Pinterest Sunday- Tagalong Cupcakes

We are keeping the girl scout cookie-cupcake theme going for the third week in a row. First, we did Samoas then Thin Mints
and now Tagalongs. If you are unfamiliar, Tagalongs are a cookie, topped with peanut butter, and coated in chocolate. 

I got my original inspiration {yet again} from my friend, Jenny. If you can't already tell, I have a little blog-crush on her {or at least a cupcake crush!}. Anyway, to mimic the cookies, we wanted our cupcakes to be a little more dense and cookie like. So, thanks to Pinterest, we found the sugar cookie cupcake recipe on the "Baked Perfection" blog here.

Sugar Cookie Cupcakes
recipe by Baked Perfection

1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream

In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Recipe makes approximately 30 cupcakes.

The peanut butter buttercream was adapted from the peanut butter and jelly cupcake recipe from "The Girl Who Ate Everything" blog found here .

Peanut Butter Frosting
1 cup smooth peanut butter
1 cup unsalted butter, at room temp
1 tsp vanilla extract
4 cups confectioners sugar, sifted
4 tablespoons cream


Combine the peanut butter, butter, and vanilla in a medium bowl. Using an electric mixer beat until light and fluffy, about 1-2 minutes. Add the confectioners sugar along with the cream, and beat until well combined.

And the basic idea along with the chocolate coating was from the blog "Savannah's Kitchen" found here .

For the Chocolate Coating
8 ounces semi-sweet chocolate, finely chopped
1 1/2 tablespoons vegetable oil

1. Pipe frosting onto each cupcake. Chill cupcakes in refrigerator until buttercream is completely firm, about 1 hour.
2. Once the cupcakes have chilled, make the chocolate coating. Place oil and chocolate in a medium bowl and melt over a pan of gently simmering water.
3. Stir until chocolate has melted and mixture is smooth. Transfer to a large coffee mug. 

4. Holding cupcake by the bottom, carefully dip into the chocolate. Be sure to submerge all of the buttercream. 

5. Pull up and hold for a few seconds to let excess chocolate drip off. Transfer to cooling rack and repeat with remaining cupcakes. 

6. Before serving, let cupcakes rest a few minutes so chocolate can set.

Put the three together and you have our very own "Tagalong" cupcakes!