Go Back
–+ servings
Print Recipe

Chocolate Peanut Butter Cupcakes (Tagalong-Inspired)

Soft chocolate cupcakes topped with creamy peanut butter buttercream and finished with a smooth chocolate ganache drizzle for a rich, Tagalong-inspired treat.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Keyword: chocolate peanut butter cupcakes
Servings: 12 cupcakes
Calories: 410kcal

Equipment

Ingredients

Chocolate Cupcakes:

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water

Peanut Butter Buttercream:

  • 1 cup unsalted butter softened
  • 1 cup creamy peanut butter
  • 3 cups powdered sugar
  • 2-3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • pinch of salt

Chocolate Ganache Drizzle:

Instructions

Chocolate Cupcakes:

  • Preheat oven to 350°F and line a muffin tin.
  • In a bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  • Add egg, milk, oil, and vanilla. Mix until smooth.
  • Slowly add hot water and mix. The batter will be thin.
  • Divide into liners (about 3/4 full).
  • Bake 18–20 minutes until a toothpick comes out clean.
  • Let cool completely.

Peanut Butter Buttercream:

  • Beat butter until smooth and fluffy.
  • Add peanut butter and mix until combined.
  • Gradually add powdered sugar.
  • Mix in cream, vanilla, and salt.
  • Beat for 2–3 minutes until light and fluffy.
  • If too thick, add a splash of cream. If too soft, chill slightly.

Make the Ganache:

  • Heat cream until warm, then pour over chocolate chips.
  • Let sit for 2 minutes, then stir until smooth.
  • Let cool slightly so it thickens just enough to drizzle.

Assemble the Cupcakes:

  • Pipe or spread peanut butter buttercream onto cooled cupcakes.
  • Drizzle ganache over the top.
  • Optional: top with half of a Tagalong cookie or chopped chocolate.

Notes

  • You can make the cupcakes ahead and frost the next day
  • Buttercream can be refrigerated and re-whipped before use
  • These are rich, so they work well as smaller cupcakes too

Nutrition

Serving: 1cupcake | Calories: 410kcal | Carbohydrates: 45g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Sodium: 200mg | Fiber: 2g | Sugar: 33g