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Drumstick cupcakes are a sweet way to show your love

I have been organizing BIG church events for over 25 years. From Thanksgiving dinners, Vacation Bible School, Fall Festivals, to Easter Brunch and Rodeo Fest.

These Drumstick cupcakes have quickly become a family favorite. My husband's favorite frozen treat is a Drumstick. So, I decided to take his favorite treat and create the perfect cupcake!

You can't deny that everything about a drumstick is perfection from the chocolate at the bottom of the cone to the hard chocolate shell sprinkled with chopped nuts and that's exactly what these Drumstick cupcakes have to offer.

First, I started with a light and fluffy vanilla cupcake. Then, added chocolate-covered sugar cone pieces and chopped peanuts. But the star of the show is the chocolate fudge butter cream frosting! Oh yes... the frosting! I used hot fudge ice cream topping to create this rich and creamy frosting. The perfect topping for the perfect sweetheart cupcake!

Drumstick cupcakes

Ingredients:

Cupcake additions

  • 1 cup dark chocolate candy melts
  • 2 sugar cones, lightly crushed
  • 1 cup dry roasted peanuts, chopped

Cupcakes

  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 vanilla bean, seeds removed
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs
  • 1-1/4 cups buttermilk
  • 1 tablespoon vanilla extract

Chocolate fudge butter cream frosting

  • 1/2 cup unsalted butter, softened
  • 1/4 cup shortening
  • 2/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1 (12 ounce) jar hot fudge topping
  • 1 teaspoon vanilla extract

Topping

  • 1/3 cup dry roasted peanuts, chopped
  • 3 sugar cones, crushed

Directions:

Cupcake additions

  1. Line a cookie sheet with wax paper.
  2. Melt chocolate in a microwave-safe bowl 1 minute and 30 seconds.
  3. Stir 30 seconds until chocolate is melted and creamy.
  4. Add the lightly crushed sugar cone pieces, stir to completely coat cone pieces.
  5. Pour onto prepared cookie sheet to harden.

Cupcakes

  1. Preheat oven to 350 degrees F.
  2. Line 3 muffin tins with 36 cupcake liners.
  3. In a medium bowl stir together the flour, baking powder and salt.
  4. In a large mixing bowl add the vanilla and butter; whip until fluffy.
  5. Scrape down the sides of the bowl.
  6. While mixer is on low, slowly add the sugar and mix until combined.
  7. Add the eggs one at a time until incorporated, making sure to scrape down the side of the bowl.
  8. Combine the buttermilk and the vanilla extract.
  9. With the mixer on low add the flour mixture alternately with the buttermilk mixture; beginning and ending with the flour mixture.
  10. Carefully stir in the 1 cup peanuts and 1-1/2 cups chocolate coated sugar cone pieces.
  11. Divide batter between the prepared cupcake tins, filling each about 2/3 full.
  12. Bake 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
  13. Allow cupcakes to cool completely in cupcake tins, transfer to a wire cooling rack to frost.

Topping

  1. Combine the crushed sugar cone and the chopped nuts; sprinkle on frosted cupcakes.

Chocolate fudge butter cream frosting

  1. Cream together the butter and shortening.
  2. Add the cocoa and 1 cup of powdered sugar, mix to combine.
  3. Mix in the chocolate fudge and vanilla.
  4. Add the remaining powdered sugar, beat until creamy.
  5. Frost cooled cupcakes with a piping tip or spread on.
  6. Sprinkle on the topping.

Visit Lady Behind The Curtain for more great cupcake recipes.

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