Surprise, surprise... another chocolate peanut butter dessert. I just can't help myself. But, it doesn't help because it was just Girl Scout season, so I had to create a recipe to use the ones I'd bought because otherwise, I'd just eat the whole package myself.
Last month for Easter I made my Lemon Cream Cheese Pie with the Girl Scout Lemonades cookies I'd bought. This time, I wanted to use up my other (and last) box of Girl Scout cookies, the Tagalongs (or Peanut Butter Patties).
Has anyone made cupcakes with a cookie base before? I don't think I had before these, and I was missing out! The crunch of the cookie is one of the best parts...besides the creamy, thick chocolate frosting on top, of course.
Speaking of the frosting, both it and the peanut butter cupcakes are made skinny. There is no flour, refined sugar or oil in them - bonus!
Peanut Butter Chocolate Tagalong Cupcakes (Skinny)
Prep Time: 10 minutes. Cook time: 20 minutes. Total time: 30 minutes.
Yields: 12 cupcakes
Ingredients:
For cupcakes:
1 package Girl Scouts Tagalong cookies
1/2 cup natural creamy peanut butter
1/2 cup pure raw honey (I used Really Raw Unstrained Honey)
2 eggs
1/4 teaspoon salt
1/2 teaspoon baking soda
For frosting:
1/2 cup natural creamy peanut butter
3 tablespoons pure raw honey (I used Really Raw Unstrained Honey)
1/4 cup cocoa powder
2 tablespoons almond milk
1 1/2 teaspoons vanilla
1 package Girl Scouts Tagalong cookies
1/2 cup natural creamy peanut butter
1/2 cup pure raw honey (I used Really Raw Unstrained Honey)
2 eggs
1/4 teaspoon salt
1/2 teaspoon baking soda
For frosting:
1/2 cup natural creamy peanut butter
3 tablespoons pure raw honey (I used Really Raw Unstrained Honey)
1/4 cup cocoa powder
2 tablespoons almond milk
1 1/2 teaspoons vanilla
Directions:
1. Preheat oven to 350 degrees. Line 12 muffin tins with cupcake liners. Place one tagalong cookie, right side up, in each liner. Set aside.
2. In a large bowl with an electric mixer, beat peanut butter, honey and eggs on medium speed until combined. Add salt and baking soda and stir to combine.
3. Evenly disperse batter into liners. Bake for 20-22 minutes until golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let cool completely before frosting.
4. While cupcakes are cooling, prepare frosting. In a food processor or blender, blend all ingredients until well combined and thick. Stop and scrape down the sides as necessary. If you want a thinner frosting, add additional milk 1/2 tablespoon at a time. Using a knife or spatula, evenly frost cooled cupcakes and serve! Cover and store leftovers at room temperature.
*Note: Nutrition facts may vary due to brand of products.
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