Who doesn’t love Girl Scout cookies? I know I do!
I’ve talked to you before about how obsessed my family is with Girl Scout cookies. Those tiny she-devils with badge-laden sashes are too hard to resist, I tell you. Visions of Thin Mints and Tagalongs start filling my dreams as soon as we’re done with New Year’s Day festivities.
This is also one of those situations where our eyes are definitely bigger than our stomachs. We tend to buy so many boxes among the family that there are a ton of boxes left over long after the novelty of availability has worn off.
What do I do to solve this overabundance of Girl Scout Cookie goodness? Cupcakes, of course! Tagalong Cupcakes!
C’mon, you know me by now. If I can turn it into a cupcake, I will.
You’ll really love this recipe because no matter the flavor of Girl Scout cookies you have in Spades, this cupcake recipe can be adapted to it. Of course, I’m partial to the peanut buttery goodness of Tagalong Cupcakes, but Samoas, Thin Mints and Trefoils are all fair game here.
That is, if you actually have any leftover Girl Scout cookies. Though a little birdie tells me Keebler makes copycat versions of most of our favorites, so you can make these year round! Bonus.
Place finely chopped chocolate in a bowl and pour hot coffee over it. Cover bowl with plastic wrap and allow to sit for a few minutes. Remove plastic and stir until smooth. Sift together cocoa powder, flour, baking soda, baking powder, sugar, and salt into a large bowl. In a mixing stand, beat egg for a few minutes until it becomes pale yellow. Beat in oil, buttermilk, and vanilla extract. Scrape down the sides of the bowl and slowly add the chocolate. Slowly add dry ingredients and mix until just incorporated. Pour batter into the lined cups–about 3/4 way. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pans for 10 minutes before removing to cooling racks.
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.
Makes 12 Cupcakes
¼ Cup Unsweetened Cocoa Powder
1 Cups All Purpose Flour
¾ Teaspoons Baking Soda
¼ Teaspoon Baking Powder
½ Teaspoon Salt
1 Cups Granulated Sugar
2½ Ounces Dark Chocolate, finely chopped
½ Cup Buttermilk
½ Cup Strong Brewed Hot Coffee
½ Cup Vegetable Oil
1 Large Egg
1 Teaspoon Vanilla Extract
12 Tagalong® Cookies (or other peanut butter & chocolate cookies), additional for garnish
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