I saved the best for last in my girl scout cookie roundup – tagalongs. Tagalongs are crispy vanilla cookies topped with peanut butter and coated in chocolate. I was actually really excited about making these cupcakes. I’ve always been a fan of chocolate and peanut butter together, plus I’ve been dying to perfect my peanut butter frosting. This was just the nudge I needed to get started. Plus, it was the perfect break from work that I needed. Oooops. Don’t tell my boss.
I went with a plain jane vanilla cupcake – my go-to recipe, then topped it with some peanut butter frosting (a new favorite for sure!), and coated that with a hard chocolate shell (super easy recipe below!). I contemplated stuffing the cupcakes with peanut butter, but I thought that might be too heavy. So I left it out. But feel free to experiment with that, especially if you’re crazy about peanut butter.
Peanut Butter Cupcakes
(Makes 12 cupcakes)
For the vanilla cupcakes:
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
1 tbsp vanilla extract
1 1/2 cups flour
1 tsp baking powder
1/3 cup milk
For the peanut butter frosting:
1 cup (2 sticks) unsalted butter, at room temperature
1 1/3 cup creamy peanut butter, at room temperature
3 cups confectioners sugar
2 tsp vanilla extract
For the hard chocolate topping:
1 cup milk chocolate chips
2 tbsp coconut oil
Preheat oven to 350F. Line your cupcake pan with liners.
In the bowl of a stand mixer, mix the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs and vanilla extract and mix until uniform.
In another large bowl, combine the flour and baking powder. Add half of the dry ingredients to the wet ingredients and mix. Add all the milk and mix. Finally, add the remaining dry ingredients and mix. Scrape down the sides of the bowl and mix, ensuring everything is incorporated.
Fill each cupcake liner about 2/3 full and bake for 20 minutes, or until a toothpick in the center comes out clean. Cool completely before frosting.
While the cupcakes are in the oven, prepare the frosting; in the bowl of a stand mixer, beat the butter and peanut butter until smooth and creamy. Gradually add the confectioners sugar 1 cup at a time until desired consistency is reached. Add the vanilla extract and mix. If too thin, add more confectioners sugar. If too thick, add milk 1 tsp at a time. Frost the cupcakes however you’d like and stick them in the freezer for 5-10 minutes.
In a medium-sized bowl, add the chocolate chips and coconut oil. In a double boiler or in the microwave, melt everything until incorporated. If microwave, be sure to microwave 30 seconds at a time, mixing well after each time. This prevents the chocolate from burning and seizing up. It typically takes no longer than 90 seconds for everything to fully melt. Dip the tops of each cupcake in the chocolate, or just pour the chocolate over the tops. It should harden very quickly and will turn from shiny to matte.
Well, that’s it! I hope you enjoyed my girl scout cupcakes! Here is the full list of my creations:
girl scout cookies as a cupcake: samoas
girl scout cookies as a cupcake: thin mints
girl scout cookies as a cupcake: s’mores