Ingredients:
Chocolate Cupcakes:
2 cups of all purpose flour
2 cups of granulated sugar
1 cup of cocoa powder
2 teaspoons of baking powder
1 1/2 tsp baking soda
1 teaspoon of salt
3/4 cup vegetable oil
1 cup of milk
2 eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cup of hot coffee
Peanut Butter Frosting:
2 1/2 cups peanut buttercream
1 cup of softened butter
3 cups of powdered sugar
6-7 tablespoons of heavy cream
Addresses:
Chocolate Cupcakes:
1️⃣ Preheat the oven to 350°F (175°C) and line a muffin pan with wrappers.
2️⃣ In a large bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3️⃣ Add vegetable oil and milk, mix well.
4️⃣ Beat eggs in a separate bowl, then add to the chocolate mixture.
5️⃣ Add vanilla extract and hot coffee. The mass will be thin.
6️⃣ Fill cupcake wrappers about 2/3 full and bake for 20 minutes or until a chopstick comes out clean.
Peanut Butter Frosting:
1️⃣ In a large bowl, beat the butter and peanut butter until combined.
2️⃣ Gradually add powdered sugar, one cup at a time, and heavy cream, two tablespoons at a time. Beat for about a minute between each addition.
3️⃣ Once all the sugar and cream are added, beat on high for several minutes until light and fluffy. Add more heavy cream if needed for desired consistency.
Assembly:
1️⃣ Fill and glaze cupcakes with peanut butter frosting
2️⃣ Top each cupcake with a Tagalong cookie.
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Tips:
1️⃣ Use hot coffee in cupcake batter to enhance cocoa flavor.
2️⃣ Use a Bismarck tip to easily fill cupcakes.
3️⃣ Make sure the icing is fluffy and thick to hold the Tagalong cookie vertical.
4️⃣ Cupcakes refrigerated for an hour or two to set icing if transported.