Side Pannel
Drumstick Cupcakes.
- Prep Time: 20-minutes
- Cooking Time: 18-minutes
- Serves: 18-servings
Drumstick Cupcakes.
- Recipe Submitted by Cornbread on 11/22/2014
Category: Holiday, Eggs, Chocolate, Cakes
Ingredients List
- Cupcakes
- 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
- Buttercream
- 1 cup Challenge Butter, at room temperature
- 3½ cups powdered sugar
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract
- Chocolate Topping
- ½ cup heavy cream
- 8 oz. chocolate chips
- 3 teaspoons light corn syrup
- ½ cup peanuts, chopped
- broken ice cream cones, optional
Directions
=============To make the cupcakes===============
1. Preheat the oven to 325F. Line 18 cupcake tins with paper liners.
2. In a bowl, whisk together the flour, baking powder and salt.
3. 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.
4. 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.
5. Divide the mixture between the 18 cups, filling each about â…” full. Bake until a tester comes out clean, about 18 minutes. Remove from the pans and cool completely.
=============To make the buttercream================
1. 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.
2. 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.
========To make the chocolate topping================
1. 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.
2. 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. Preheat the oven to 325F. Line 18 cupcake tins with paper liners.
2. In a bowl, whisk together the flour, baking powder and salt.
3. 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.
4. 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.
5. Divide the mixture between the 18 cups, filling each about â…” full. Bake until a tester comes out clean, about 18 minutes. Remove from the pans and cool completely.
=============To make the buttercream================
1. 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.
2. 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.
========To make the chocolate topping================
1. 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.
2. 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.
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