Tagalong Chocolate Cupcakes Recipes

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TAGALONG CHOCOLATE CUPCAKES



Tagalong Chocolate Cupcakes image

Provided by Wanna Make This?

Categories     dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 13

1/3 cup plain strong coffee
1/3 cup whole milk
1/2 cup dark cocoa powder
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup sugar
3/4 cup vegetable oil
1 teaspoon pure vanilla extract
1 large egg
One 10-ounce bag peanut butter chips
1 cup heavy cream, cold
12 chocolate-covered peanut butter cookies, such as Tagalongs® or Peanut Butter Patties® cookies

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners.
  • Heat the coffee and milk in a small saucepan over medium heat until it just comes to a simmer, 2 to 3 minutes. Turn off the heat, and then whisk in the cocoa powder until smooth. Transfer to a large bowl. Let cool slightly, about 5 minutes.
  • Whisk together the flour, baking soda and salt in a medium bowl.
  • Whisk the sugar, oil and vanilla into the coffee milk mixture until completely blended. Then whisk in the egg until smooth. Whisk in the flour mixture until just combined.
  • Divide the batter among the muffin cups with 1/4 cup ice cream scoop (about 3 tablespoons each). Bake until the tops spring back when lightly pressed and a toothpick inserted into the center of a cupcake comes out mostly clean (a few moist crumbs are fine), 20 to 25 minutes.
  • Let cool for 10 minutes in the pan set over a cooling rack, and then remove the cupcakes directly to the cooling rack to cool completely.
  • Meanwhile, place the peanut butter chips in a heat-safe medium bowl. Heat 3/4 cup of the heavy cream in a small saucepan over medium heat until it just starts to simmer, about 2 minutes. Pour the hot heavy cream over the peanut butter chips, shaking the bowl to ensure the chips are submerged, and let sit for a minute. Stir the mixture together until smooth and well blended, and then stir in the remaining 1/4 cup cold heavy cream.
  • Place in the refrigerator until it thickens to the texture of stiff peanut butter, about 20 minutes.
  • Beat the mixture with an electric hand blender until it just gets fluffy and lightens in color, about 2 minutes; do not overbeat or there is a chance the heavy cream will start to break.
  • Spread a scant 1/4 cup of frosting on each cooled cupcake (Tip: Use an ice cream scoop to ensure all the cupcakes get the same amount of frosting). Then top each with a chocolate-covered peanut butter cookie. Serve immediately.

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