Tagalong Cupcakes
- 1 (18.25 ounce) package devil’s food cake mix
- 1 (5.9 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 1 tablespoon instant espresso granules dissolved in 1/2 cup warm water or 1/2 cup warm coffee
- 36 Tagalong Cookies (24 for cupcake centers, 12 (each cut in half) for garnish
- 3 sticks unsalted butter, softened
- 1 cup creamy peanut butter
- 2 tablespoons vanilla extract
- 2 pounds confectioners’ sugar, sifted
- 6-8 tablespoons heavy cream
- 4 oz bittersweet chocolate, chopped into very small pieces
- 1/2 cup heavy cream
- 2 tablespoons honey
- 2 tablespoons light corn syrup
- 2 teaspoons pure vanilla extract
- This recipe is vegetarian
- Condiments
- Peanut butter, creamy (1 cup)
- Cooking & Baking
- Bittersweet chocolate (4 oz)
- Chocolate pudding mix, instant (1 (5.9 ounce) package)
- Confectioners’ sugar (2 pounds)
- Corn syrup, light (2 tablespoons)
- Devil’s food cake mix (1 (18.25 ounce) package)
- Honey (2 tablespoons)
- Vanilla, pure (4 teaspoons)
- Vanilla extract (2 tablespoons)
- Vegetable oil (1 cup)
- Snacks
- Tagalong cookies (36)
- Drinks
- Espresso granules, instant (1 tablespoon)
- Dairy
- Butter, unsalted (3 sticks)
- Heavy cream (14 tablespoons)
- Sour cream (1 cup)
- Refrigerated
- Eggs (4)
Preparation
Read recipe preparation on mybakingaddiction.com
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Recipe Stats
Published April 13, 2012 (10 months ago).
405 people saved this recipe.
