Tagalong Cupcakes

INGREDIENTS

For the 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

eggs, lightly beaten

2 tsp

pure vanilla extract

1 tbsp

instant espresso granules dissolved in 1/2 cup warm water or 1/2 cup warm coffee

Tagalong Cookies (24 for cupcake centers; 12 (each cut in half) for garnish

For the Peanut Butter Buttercream Frosting

3 sticks

unsalted butter, softened

1 cup

creamy peanut butter

2 tbsp

vanilla extract

2 lb

confectioners’ sugar, sifted

6 tbsp

heavy cream (if using milk, amount will be less)

For the Chocolate Glaze

4 oz

bittersweet chocolate, chopped into very small pieces

1/2 cup

heavy cream

2 tbsp

honey

2 tbsp

light corn syrup

2 tsp

pure vanilla extract