This year is the 100-year celebration of lots of things, including Girl Scouts! I’ve been a Girl Scout for over 20 years and one of the best things about Girl Scouting is Girl Scout Cookies! Selling cookies teaches about budgeting, setting goals, and managing money. Another great thing about Girl Scout Cookies is that we get to buy them! They’re only available for for a short time during the year, which makes them test all the more better once you finally get your hands on them. My favorite are Samoas, followed closely by Thin Mints, but it seems that everyone else’s favorites are Tagalongs!
My sister’s Girl Scout troop was having a mini-celebration in honor of the 100 Year Celebration in March so I took these popular cookies and brought them over as a special treat for them. My sister’s troop (except for her) are all seniors in high school, so this will be their last year as “Girl Scouts”. After they graduate high school, if they choose to remain in Girl Scouts, it will be as “Adult Girl Scouts”, not as participants. They loved these cupcakes and made their own “100-year” decorations.
Chocolate Tagalongs® Cupcakes with Peanut Butter Frosting
By June 29, 2012Published:
- Yield: 12 cupcakes
The deep chocolate helps offset the sweetness of the cookies and the peanut butter frosting is airy and smooth without being overpowering. As a bonus, there is a whole cookie in each cupcake at the bottom!
- 4.5 ounces all purpose flour (1 cup)
- 7.3 ounces sugar (1 cup + 2 tablespoons)
- 1.5 ounces Unsweetened Natural Cocoa Powder (⅓ cup plus 2 tablespoons)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (1 stick), melted and warm
- 2 eggs
- 1 tablespoon instant coffee
- ½ cup hot coffee
- 12 tagalongs® cookies
- 1 cup Smooth Peanut Butter (or chunky peanut butter, pulsed in food processor)
- ½ cup unsalted Butter at room temperature
- 2 tablespoons skim milk
- 2 cups powdered sugar
- 2 pinches sea salt
- semi-sweet chocolate melted, for drizzle (optional)
- Preheat oven to 375°. In the bowl of a stand mixer, combine flour, cocoa powder, sugar, baking soda, and salt. Add the melted butter and eggs and beat on medium speed for one minute.
- Scrape the sides of the bowl and add the coffees. Beat for 30 seconds until the batter is smooth.
- Divide batter evenly among a 12-cup muffin tin that has been lined (two cookie scoops seems to work best).
- Line a muffin man with 12 liners and put 1 whole cookie in the bottom of each.
- Insert cupcakes into the oven and change temperature to 350° once the door is closed. Bake 18-22 minutes just until a toothpick or cake tester comes out clean. Set the pan on a rack to cool.
- While cupcakes are baking, 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. You can adjust sugar/milk amount to the taste and texture you desire. Add sea salt and mix until combined.
- Fill a pastry bag and pipe frosting on top of cooled cupcakes. Drizzle melted chocolate and a ¼ cookie.
- Cuisine: Cupcakes