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!
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?
I’m super excited because over the next year, I will be acting as an ambassador for Challenge Butter. I’m all about using the best products when it comes to food, and with the amount of butter I go through, I know that you are getting top quality with Challenge Butter.
And right now, Challenge Butter is holding their Real Summer Real Flavor contest. You can win $100,000, cookware, free product and more cash prizes. Check it out at www.realsummerrealflavor.com. And then have a Drumstick Cupcake to celebrate summer while we still have it!
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- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup sugar
- ½ cup Challenge Butter, at room temperature
- seeds scraped from one vanilla bean
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup Challenge Butter, at room temperature
- 3½ cups powdered sugar
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract
- ½ cup heavy cream
- 8 oz. chocolate chips
- 3 teaspoons light corn syrup
- ½ cup peanuts, chopped
- broken ice cream cones, optional
- Preheat the oven to 325F. Line 18 cupcake tins with paper liners.
- In a bowl, whisk together the flour, baking powder and 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.
- 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.
- Divide the mixture between the 18 cups, filling each about ⅔ full. Bake until a tester comes out clean, about 18 minutes. Remove from the pans and cool completely.
- In the bowl of a mixer, beat the butter until light and fluffy, 2-3 minutes. Add in the powdered sugar, ½ 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.
- 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.
- 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.
I am in a working relationship with Challenge Butter, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.