Not one year goes by when I don’t jump at the chance to pick up my favorite Girl Scouts Cookies…..Tagalongs®! And how can you blame me? Peanut Butter…. Chocolate….a Buttery Cookie. It just doesn’t get any better!
I’ve seen so many cupcakes inspired by Chocolate Chip Cookies, Snickerdoodles, Oreos and even Thin Mints—that is was high time I paid homage to Tagalongs®. I used one of my basic chocolate cake batters and paired it with a lightly salted, peanut butter frosting. But the surprise ingredient was a whole Tagalong® cookie at the bottom!
I was SOOOOO happy with the end results! The peanut butter frosting and chocolate cake mimicked the flavors of the cookie so well. And the Tagalong® held up beautifully in the baking process and acted like a “crust” for the cupcake. So Yummy!
Needless to say, these little cuppies had me doing my “happy dance” from the very first bite. And if you love the peanut butter and chocolate combo like I do, you absolutely MUST snag a box of Tagalongs® and make these!
On that note—-Have a wonderful Easter Weekend, Friends!
Makes 12 Cupcakes
¼ Cup Unsweetened Cocoa Powder
1 Cups All Purpose Flour
¾ Teaspoons Baking Soda
¼ Teaspoon Baking Powder
½ Teaspoon Salt
1 Cups Granulated Sugar
2½ Ounces Dark Chocolate, finely chopped
½ Cup Buttermilk
½ Cup Strong Brewed Hot Coffee
½ Cup Vegetable Oil
1 Large Egg
1 Teaspoon Vanilla Extract
12 Tagalong® Cookies (or other peanut butter & chocolate cookies), additional for garnish
1 Cup Smooth Peanut Butter
½ Cup Unsalted Butter, at room temperature
2 Tablespoons Lowfat Milk
2 Cups Confections Sugar
1-2 Pinches Sea Salt
Preheat oven to 350 degrees. Place paper liners in muffin pans and put one cookie on the bottom.
Place finely chopped chocolate in a bowl and pour hot coffee over it. Cover bowl with plastic wrap and allow to sit for a few minutes. Remove plastic and stir until smooth. Sift together cocoa powder, flour, baking soda, baking powder, sugar, and salt into a large bowl. In a mixing stand, beat egg for a few minutes until it becomes pale yellow. Beat in oil, buttermilk, and vanilla extract. Scrape down the sides of the bowl and slowly add the chocolate. Slowly add dry ingredients and mix until just incorporated. Pour batter into the lined cups–about 3/4 way. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pans for 10 minutes before removing to cooling racks.
Prepare the frosting. In a standing mixer, whip the butter and peanut butter for several minutes until light and fluffy. Slowly add half of the powdered sugar a few spoonfuls at a time until incorporated. Drizzle in milk and add the rest of the sugar (spoonfuls at a time). Add sea salt and mix until combined.
Fill a pastry bag and pipe frosting on top of cooled cupcakes. Garnish with ½ a cookie or other adornments.
94 thoughts on ““Tagalong” Cupcakes….Peanut Butter and Chocolate Perfection!”
please send one to my house. just sayin.
If I only could 🙂 ps. We’re going to see the ship on Monday!!!
Just, simply, beautiful (and delicious of course).
Beautiful and delicious. It’s the cookie surprise on the bottom that totally won my heart. 😉
Thank You!! They were fun and delish to make! 🙂
These have got to be my favorite Girl Scout cookies. Right up there with Samoas. I absolutely love that the whole cookie is on the bottom as well. Look absolutely delicious!
Oooh, I love Samoas too!!!
These cupcakes look fantastic! Congratulations on your Top 9 spot, too. You have a lovely blog and I’m looking forward to seeing more from you! 🙂 – Georgia
Thank You Georgia!
I am pretty much in love with these cupcakes! They look amazing!!
You are too kind Lauren 🙂
These look fabulous and I’m sure taste even better. Did you use a regular paper liner? Sometimes I have trouble with a candy or cookie sticking on the bottom. Thanks for sharing such a delicious cupcake here.
Did you know your cupcakes were featured @ Cupcakes Take The Cake?
Hi There!! I used greaseproof cupcake liners for these cuppies and luckily there was no sticking 🙂
Oh wow those look great!! I made a tagalong cupcake too http://fromtheheartsof.blogspot.com/2011/02/girl-scout-cookie-time.html and they were very yummy!
Oooh! Your version looks delish!
Your dessert always looks so tempting…! These cupcakes look super pretty!!
This is a serious compliment coming from you bc all of your creations are GORGEOUS!!! 🙂
These cupcakes are brilliant! Congratulations on making the Top 9 on Foodbuzz.
What a great idea! Delicious idea:)) Congrats on top 9!!!
What a great idea! Delicious idea:)) Congrats on top 9!!!
Thank you, Sandra!
Now it’s my turn to say, congratulations on the Top 9! Thank you for leaving a message!
Thanks Nami!!! We’re on a roll 🙂 lol!
These are so yummy looking. Congratulations on the Top 9 Foodbuzz. My cupcakes made it too! I love the idea of the bottom of the cupcakes being the cookie. I’ll have to bookmark this for next Girl Scout Season. We’ve eaten them all from this year!
Thanks!!! Your cuppies look so yummy!
Wow…when I saw the photo of these delectable cupcakes I wanted my readers to see it too. I added a link to your page in my Hub about Chocolate Peanut Butter Pie.
Thanks for sharing!! 🙂
These look amazing. I would eat the whole batch immediately if I made them.
Kate, I’d be lying if I told you that I didn’t want to eat them all too! lol!
Congratulations on yet another Top 9! Your cupcakes are always so amazing. You should open up a cupcake shop!! If you were in Hawaii, I’d definitely be there.
Thanks Jamie! It would be a dream of mine to open a bakery in Hawai’i! All of that amazing produce! Drool 🙂
wow! love love love this idea and your blog!
*blush* Thanks Kelly!
Ummm…YUM!!! Tagalongs AND cupcakes. You’ve created the PERFECT dessert. 🙂 Your blog has gorgeous photos and delicious recipes. Check out my site when you have a chance!
Oops! It didn’t show my info for some reason for you. gastronomicnomad.blogspot.com. Hope you visit soon!
Thanks for stopping by! Love your site 🙂
Please feel free to join our virtual Easter Party.
Btw, the cupcakes are soooo awesome! I envy you 🙂
Thanks so much!!!!
We bumped into your blog and we really liked it – great recipes YUM YUM.
We would like to add it to the Petitchef.com.
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Thanks so much! I’ll head on over and check it out 🙂
I would be in heaven right now with one of these cupcakes. I am super jealous that you were able to hold onto your tagalongs for this long, mine have sadly disappeared! I am saving this recipe for next year 🙂 Thanks
Thanks Debbie! My trick was putting them on a really high back shelf so I couldn’t reach them! lol!
Thanks so much! I made these in honor of the Girl Scouts 100th Birthday yesterday! I’ve gotten so many “that was the best cupcake ever!” comments.
I’m so happy to hear that Stephanie! I’ve actually just pulled out a batch of Thin Mint-Chocolate Cupcakes out of my oven and they smell lovely 😉 the recipe will be posted soon!
The cupcakes were delicious!!!! However the frosting didn’t turn out as I expected or as pictured. I followed the recipe to a tee so I am not sure what happened? The frosting never really got fluffy. It remained thick and heavy. It was still yummy, but nearly as pretty or light. Any suggestions?
Hi Sara, Sorry to hear that you didn’t get the results you were looking for. A few things come to mind that could help next time. What type of peanut butter did you use? Organic? Low Sugar, etc? I like to use Jif Creamy PB. It’s also important that both the PB and Butter are at room temp when you prepare the frosting. When you initially mix the PB and Butter, be sure to whip it for several min so it gets fluffy. Add the sugar a few spoonfuls at a time—depending on the weather, moisture in the air, etc–you may use less sugar than listed.
Hope that helps! 🙂
Thanks for replying! 🙂 I did use Jif Cream PB. Maybe the butter was too soft? I am definitely going to attempt it again. What kind of beater do you use? I have a KitchenAid stand mixer it has the traditional kneading beater and a whisk beater. Would you recommend one over the other? I ended up adding more milk last time because the frosting was crumbling. Maybe I should just use less powdered sugar? Thanks again for commenting back!
any substitute for coffee??
Hi Irene, the coffee helps bring out a rich chocolate flavor. If you’re concerned about the extra caffeine, you can sub with decaf. Cheers!
I baked these the other day and they were absolutely wonderful! Thank you for sharing the recipe 🙂
YAY! So happy to hear! 🙂
You say dark chocolate would this be semi-sweet chocolate or bittersweet chocolate?
You say dark chocolate would this be the same as semi-sweet or bittersweet chocolate?
Hi There! You’ll want at least a 60% cacao chocolate which would often lean towards bittersweet (depending on the brand).
Thanks so much! I can’t wait to try this recipe out later today!
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