Tagalong Cupcakes
Experience the fun of Tagalong cupcakes with a mix of devil's food cake, chocolate pudding, and peanut butter frosting—perfect for any occasion!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cupcakefanatic.com.
Cooking tools:
- Stand mixer
- Hand mixer
- Piping bag
- Sifter
- Muffin tin
- Cupcake liner
- Cooling rack
- Oven
- Stove
- Mixing bowl
- Saucepan
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Chef's knife
- Cutting board
- Airtight container
- Refrigerator
Ingredients
- 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 (if using milk, amount will be less)
- 4 oz bittersweet chocolate, chopped into very small pieces
- 1/2 cup heavy cream
- 2 tablespoons honey
- 2 tablespoons light corn syrup
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