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.
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.
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.
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.
*You can also use your favorite boxed mix if you'd like.
*You want to go with a peanut butter brand like Jif or Skippy here.
Cupcakes will keep in an air-tight container on the counter for about 3 days.
Small-batch Instructions: When halving, just remember that 1/2 of 1 tablespoon is equal to 1 1/2 teaspoons. No preparation changes are needed.