I’m super excited to be a part of a blog that I’ve been reading for 4+ years, Coffee Cup News! CCN has invited me to be an author, sharing my recipes for decadent and delicious coffee desserts and yummies!
For my first post, I’ve made the most amazing mocha cupcake and it’s filled with dulce de leche and topped with a mocha whipped cream. It’s just like having your favorite caramel mocha from Starbucks… but in a cupcake!
So if you love coffee, visit Coffee Cup News, tell them Betsy sent you and enjoy the coffee!
I wasn’t going to write up a blog post for these cupcakes, but they came out really awesome looking, so here it is. I had a request for my Tagalong Cucpakes, which was easy enough… but because Girl Scout cookies aren’t exactly in season right now, I wanted to top the cupcakes with another cookie, equally as delicious as a Tagalong. I thought that Keebler made a cookie that was similar to the Tagalong, but of course the commissary here in Germany didn’t sell them. So while paroozing the cookie isle at the store, I came across the Nutter Butters and thought they would be perfect!
I decided to jazz them up a bit (Wait, how old am I? Did I just say “jazz them up?” hahaha) by dipping them in chocolate and nuts. I thought that made for a very dramatic effect on the top of these cupcakes!
I used the same recipe for the Nutter Butter cupcakes that I used for the Tagalong cupcakes… so you can find that recipe HERE. I did make a few changes though…
I used 1 1/2 sticks of butter in the chocolate buttercream instead of just 1 stick.
I used Hershey’s Special Dark chocolate cocoa powder in the buttercream instead of regular chocolate and cut it back to about 1/2 a cup.
Not only did I fill all the cupcakes, but I piped a layer of peanut butter on top of every cupcake before frosting with the chocolate buttercream.
Topped each cupcake with a Nutter Butter cookie dipped in melted chocolate and chopped nuts.
I had surgery on Thursday… and I was SUPER nervous. It’s nothing too serious, just having 3 teeth pulled that should have been fixed a long time ago. But now, I’m 33 weeks pregnant and in TONS of pain and just can’t wait any longer to have them taken care of.
So… to keep my mind occupied the day before (and hopefully off the throbbing in my mouth), I decided to bake cupcakes! Last week, I made Thin Mint Cupcakes with Girl Scout cookies so today I’m trying out a recipe for Tagalong Cupcakes made with my favorite peanut butter and chocolate GS cookie!
I asked on my Facebook page how exactly I should make this Tagalong cupcake and I really enjoyed the suggestion of one reader to make a thick crumb cake. I’ve never actually tried to purposely make a cake with a big crumb and I thought this might be the perfect time to try that. I did an internet search for thick crumb cake recipes and found lots of recipes for a New York Style Crumb Cake and I thought hmmm…. with a little tweaking, this could be pretty darn good as a cupcake!
And of course, the cupcake has to be filled with peanut butter… just like the cookie! For this filling, I used a variation of my favorite peanut butter buttercream recipe, but made it more creamy and smooth than thick like a frosting.
Oh the frosting. When you see a Tagalong cupcake…. you first see the dark chocolate covering the cookie. It’s shiny and sometimes, I just bite the edges of the cookie off and eat just the chocolate part first. So I knew this cookie had to have that same shine and color. Creamy chocolate was a MUST!
New York Style Vanilla Bean Crumb Cake Makes 12 cupcakes
Recipe updated: September 2012
1 1/4 cups flour 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt
6 tbsp unsalted butter, room temperature 3/4 cup vanilla sugar (regular sugar is okay too) 2 large eggs seeds of one vanilla bean or 1 tsp vanilla extract (split bean length wise and scrape out seeds) 1 tsp vanilla extract
3/4 cup sour cream 1/4 cup heavy cream (or milk)
Preheat oven to 350 F degrees. Line cupcake pan with liners.
In a medium bowl, whisk together the flour, baking powder and salt.
In the bowl of an electric mixer with the paddle attachment, cream together butter and vanilla sugar for about 2 minutes.
Add the vanilla bean seeds egg, scrape the sides of the bowl, and beat on high for at least 3 minutes until light and fluffy.
Mix in the sour cream, making sure to scrape the sides and bottom of the bowl.
Add the flour in two parts and mix just until smooth.
Add the heavy cream and mix only until incorporated. DO NOT OVER MIX!
Scoop evenly into 12 cupcake liners.
Bake 18-19 minutes, rotating pan after 12 minutes.
Cool in pan 4-5 minutes before removing to wire rack to cool completely.