What to do with leftover Girl Scout Cookies…
Let’s be real— I never have this problem, BUT some people might! And I don’t discriminate. Now, a word from Tony, the inspiration behind baking this.
Now personally, I love Tagalongs. Seriously, if you leave a box of Tagalongs in my general vicinity the chances of me eating the entire box are extremely high. So when Claire propositioned me with the idea of using my fourth second box of cookies to make Tagalong Cupcakes I admit I was skeptical at first, but how could I say “no” once she told me her recipe idea? I mean, a chocolate cupcake with peanut butter frosting sounds amazing alone as is. But then add a Tagalong in the middle of the cupcake with another half on top of the frosting? That, right there, is what I call cupcake heaven.
Later that night we went to Pete Miller’s Steakhouse for dinner and Claire ordered a house salad….Really? What type of baker/chef/food enthusiast orders a house salad? I was embarrassed for her.”
… I only hang out with him for his excess Girl Scout Cookies and cute puppy… His story-telling abilities? Not so much.
8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
½ cup Dutch-processed cocoa powder
¾ cup all-purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
¾ cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon table salt
½ cup sour cream
12 Tagalong® Cookies (or other peanut butter & chocolate cookies), additional for garnish
Peanut Butter Frosting:
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
- Adjust oven rack to lower-middle position and preheat to 350 degrees F. (If you are using a non-stick muffin pan, heat the oven to 325 degrees F.) Line standard-size muffin pan with baking cup liners and put one cookie on the bottom.
- Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch.
- Whisk flour, baking soda, and baking powder in small bowl to combine.
- Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
- Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
- Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.
- 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.