Tagalong Surprise Cupcakes



1 cup all purpose flour
1 cup sugar
1/3 cups cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1 egg
1/2 tsp vanilla
1/2 cup buttermilk
1/4 cup oil
1/2 cup strong black coffee
1/4 cup creamy peanut butter
2 boxes Tagalong cookies (One for inside the cupcakes, one for cookies on top of the cupcakes. Don’t worry, you will have left over cookies you can eat by themselves.)

First, make a small pot of coffee. At least enough for 1/2 cup.
Preheat oven to 350 and line a cupcake pan with paper liners.
In a large bowl, combine all the ingredients (except cookies) and mix for two minutes.
Fill each cupcake liner until the bottom is completely covered.
Then place a Tagalong cookie in each one. Cover with more batter, just until the cookie is covered. The liners need to be 2/3 full, so if there is more room, you can add a little more batter.
Bake for 15 minutes or until the tops of cupcakes spring back slightly when you touch them. They might be a tiny sunken spot in the middle, but it will be fine.
Let the cupcakes cool for five minutes before transferring them to a wire rack to cool completely.

1 stick butter
1/4 cup creamy peanut butter
1 tsp vanilla
2-3 tbsp milk
2 cups powdered sugar

In the bowl of a stand mixer or a medium sized bowl with a hand mixer, cream butter on medium-high speed for two minutes, or until smooth and creamy.
Scrape the sides of the bowl and add peanut butter, vanilla, and milk. Mix well.
Add powdered sugar 1 cup at a time and mix well. Scrape the bowl after each addition.
If the frosting is too thick, add another tablespoon of milk and mix well. If the frosting is too thin, add 1/2 cup powdered sugar and mix well.
Transfer frosting to a piping bag without a tip.

Find out more: