Reminiscent of a favorite ice cream treat, these tasty Drumstick Cupcakes start with a vanilla bean cupcake topped with vanilla buttercream, a silky chocolate sauce and then chopped peanuts. Ice cream cone pieces make the cupcake complete!
If you love these Drumstick Cupcakes, you’ll also love these Cookies and Cream Cupcakes.
We have come to that time of year when everyone gets a little confused. School has started, so that means fall, right? But it’s still 90 degrees outside and the calendar says that we still have nearly a month until the official start of fall.
I get it. I like the fall, too. The pumpkin candle burning in the living room. The apple pie cooking in the kitchen. The boots and the sweaters and the scarves. I get as excited as the next guy thinking about it.
In most areas of my life, I’m pretty impatient. But when it comes to summer – I’m hanging on. No rushing into fall for me.
And since we are still going full on with summer, I thought it would be fun to bring you everyone’s favorite summer treat – but in cupcake form.
You see – as much as I love ice cream, I have a thing for cupcakes. And if these Drumstick Cupcakes don’t scream summer to you, I don’t know what will.
Let me just break it down for you. Perfectly moist vanilla cupcakes, flecked with real vanilla bean. Light, buttery vanilla buttercream. Rich chocolate ganache. Salty chopped peanuts. And then you throw some ice cream cone pieces on top to give it the full effect. They are totally not required, but how cute do they make these cupcakes look?
And they taste just as good as they look! These Drumstick Cupcakes are the perfect way to wrap up summer.
More Cupcake Recipes
Strawberry Cupcakes
Samoa Cupcakes
Red Velvet Cupcakes
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Drumstick Cupcakes
Ingredients
Cupcakes
Buttercream
Chocolate Topping
- 1/2 cup heavy cream
- 8 oz. chocolate chips
- 3 teaspoons light corn syrup
- 1/2 cup peanuts chopped
- broken ice cream cones optional
Instructions
To make the cupcakes:
- Preheat the oven to 325ºF. Line 18 cupcake tins with paper liners.
- In a bowl, whisk together the flour, baking powder and salt.1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt
- In the bowl of a stand mixer, beat together the sugar and the butter until light and fluffy, about 2 minutes. Add in the vanilla bean seeds and beat until incorporated. Add in the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl as needed. Beat in the vanilla.1 cup sugar, 1/2 cup butter, seeds scraped from one vanilla bean, 2 eggs, 1 teaspoon vanilla extract
- Add one-third of the flour mixture, beat to combine, then half of the buttermilk. Repeat with another third of the flour and the remaining buttermilk, followed by the remaining flour, beating just until combined between each addition.1 cup buttermilk
- Divide the mixture between the 18 cups, filling each about 2/3 full. Bake until a tester comes out clean, about 18 minutes. Remove from the pans and cool completely.
To make the buttercream:
- In the bowl of a mixer, beat the butter until light and fluffy, 2-3 minutes. Add in the powdered sugar, 1/2 cup at a time, until completely incorporated. Beat in the salt and vanilla extract, then turn the mixer on to medium-high and beat until light and fluffy, about 2 minutes. Pipe the buttercream on top of the cooled cupcakes with a large circle tip.1 cup butter, 3 1/2 cups powdered sugar, 1/4 teaspoon salt, 1/4 teaspoon vanilla extract
To make the chocolate topping:
- In a microwave safe bowl, heat the cream until just before boiling. (Alternately, heat the cream in a small saucepan over medium heat.) Add in the chocolate chips and allow them to sit for a minute or two to soften, then stir vigorously until they are combined and smooth. Stir in the corn syrup.1/2 cup heavy cream, 8 oz. chocolate chips, 3 teaspoons light corn syrup
- Drizzle a small amount of the chocolate sauce over the top of the cupcakes, allowing it to drip down over the buttercream. Immediately top with chopped peanuts and ice cream cone pieces, if desired. Allow to sit for at least 10-15 minutes before serving.1/2 cup peanuts, broken ice cream cones
Emily says
OH. MY. GOSH. Cutest cupcakes ever!