I have a confession to make. I made these last year on my old blog, The Collegiate Baker.
But, if you follow me on Instagram, you know that I had a monstrous recipe fail over the weekend. It wasn’t a fail taste-wise; it tasted AWESOME. At least that’s what I was told. But I was so mad at it that I didn’t eat any of it. Totally not over-dramatic at all.
But these things happen. The lighting in our kitchen is the best during the morning and mid-day, so I can really only take photos on the weekend. Because of Sunday’s little mishap, I only have one other recipe to share with you this week. It’s extremely similar to this one, but it’ll be up tomorrow or Friday!
This is one of my favorite posts from my old blog. It was the first time I felt like my photos were really spot on and I was super happy with them. And I didn’t know any of you then, and you need to know about these cupcakes!
There are Tagalongs involved, so that’s a big ole plus right there. It’s Girl Scout cookie season (you can read about some of my Girl Scout experiences on the original post, you know, if you’re into that sort of thing), so that’s also why I decided to share this recipe. And Tagalongs are the bomb.
This recipe has a lot of chocolate and peanut butter going on. Chocolate and peanut butter in the cake. Chocolate frosting swirled with peanut butter frosting. Chocolate and peanut butter in the ganache. Cookies inside of cupcakes. These are the things bethcakes are made of, y’all. 😉
So if you’re like me and you have a giant stash of Tagalongs in a bag under your desk in your bedroom, you should definitely make these cupcakes.