Tagalong Cupcakes

Name: Tagalong Cupcakes
Total time: 60 min
Yield: 12
Cuisine: American
Ingredients: 12 pieces Pound Cake Cupcake (12 Pound Cake Cupcakes (cooled*)); 3 tbsp Unsalted Butter (3 tablespoons (42g) unsalted butter (room temperature)); ½ cup Smooth Peanut Butter (1/2 cup (135g) creamy peanut butter*); ⅔ cup Icing Sugar (2/3 cup (80) powdered sugar); ½ tsp Vanilla (1/2 teaspoon vanilla extract); 1 tbsp Heavy Cream (1-2 tablespoons heavy cream (divided) — up to 2); 1 cup Semisweet Chocolate Chunks (1 cup (6oz) semi-sweet chocolate (chopped (high-quality chips or baking chocolate are fine))); 1 tbsp Canola Oil (1 tablespoon and 1 1/2 teaspoons canola or vegetable oil)

Cupcakes topped with a peanut butter buttercream and dipped in a smooth semi-sweet chocolate coating to mimic a Tagalong cookie.

60 minAmerican

Servings12

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Vegetarian
Pescatarian

Steps

1Peanut Butter Buttercream: 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.
2Spread 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.
3Chocolate Coating: 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.
4Dip 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.