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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.

Course Dessert
Cuisine American
Total Time 1 hour
Servings 12 cupcakes
Calories 373 kcal
Author Tracy

Ingredients

Cupcakes

Peanut Butter Buttercream

  • 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

Chocolate Coating

  • 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

Peanut Butter Buttercream

  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.

Chocolate Coating

  1. 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.

  2. 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.

Recipe Notes

*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.