Drumstick Cupcakes: Your Favorite Ice Cream Treat in a Delicious Cupcake Form!
Reminiscent of the beloved ice cream cone, these delightful Drumstick Cupcakes capture all the magic of a classic summer treat. Imagine a perfectly moist vanilla bean cupcake, generously topped with velvety vanilla buttercream, draped in a silky, rich chocolate sauce, and then generously sprinkled with crunchy, chopped peanuts. The final touch? Playful pieces of ice cream cone, making each bite a complete and irresistible experience!
If you’re captivated by the charm of these Drumstick Cupcakes, you’ll also adore our Cookies and Cream Cupcakes for another fantastic dessert adventure.
Embracing the Sweetness of Lingering Summer Days
As the leaves hint at a subtle shift and school bells begin to chime, there’s often a collective urge to fast-forward straight into autumn. While the allure of pumpkin spice, cozy sweaters, and crisp apple treats is undeniably strong, let’s not rush away from the warmth and vibrant flavors of summer just yet. After all, the calendar reminds us that true fall is still weeks away, and there’s plenty of sunshine left to savor.
I completely understand the excitement for fall. The comforting scent of a pumpkin candle, the anticipation of baking an apple pie, and the thought of breaking out those favorite boots and scarves can be incredibly appealing. I share that enthusiasm!
However, when it comes to the seasons, I prefer to linger in the present. My natural impatience usually leads me to dive headfirst into new experiences, but with summer, I’m content to hold on, to soak up every last drop of its joyful essence. There’s no need to fast-track to fall when there’s still so much summer deliciousness to enjoy!
Why Drumstick Cupcakes Are Your Ultimate Summer Send-Off
Since we’re still basking in the glow of summer, I couldn’t resist bringing you a dessert that embodies everyone’s favorite warm-weather treat – transformed into an irresistible cupcake form! While I have an immense love for ice cream, cupcakes hold a special place in my heart. And if these Drumstick Cupcakes don’t immediately conjure images of carefree summer days, then I’m not sure what will!
Let me break down the magic for you. Each Drumstick Cupcake is a symphony of flavors and textures, meticulously crafted to replicate the iconic ice cream experience. It starts with perfectly moist vanilla cupcakes, tender and fluffy, and generously flecked with real vanilla bean seeds for an authentic, deep vanilla flavor that truly shines. This isn’t just a plain vanilla cupcake; it’s a foundation of pure vanilla bliss.
Next, we crown these exquisite cupcakes with a light, buttery vanilla buttercream. This creamy frosting is smooth, sweet, and provides the perfect canvas for the layers of flavor to come. It’s whipped to perfection, adding a delicate richness without being overly heavy.
Then comes the star of the show – a rich, glossy chocolate ganache. This silky chocolate sauce is designed to emulate the classic “magic shell” that hardens slightly as it cools, giving you that satisfying crack when you take a bite. It’s an intensely chocolatey layer that contrasts beautifully with the vanilla.
To complete the authentic Drumstick experience, we add a generous sprinkle of salty, chopped peanuts. The slight saltiness and satisfying crunch of the peanuts cut through the sweetness of the cake and frosting, mirroring the beloved texture of the original ice cream cone. It’s an essential component that elevates these cupcakes from simple treats to a nostalgic journey.
And for that ultimate visual and textural delight, we scatter delightful pieces of crispy ice cream cone on top. While perhaps not strictly “required” for flavor, these charming cone pieces add an undeniable cuteness factor and an extra layer of crunch that truly completes the Drumstick transformation. They’re a playful nod to the inspiration and make these cupcakes look absolutely adorable!
These Drumstick Cupcakes don’t just look incredible; they taste every bit as good as they appear! They are, without a doubt, the most delicious and fun way to celebrate the last vestiges of summer and send off the season with a memorable, sweet flourish.
The Art of Crafting the Perfect Drumstick Cupcake
Creating these sensational Drumstick Cupcakes is a rewarding experience, and with a few simple tips, you can ensure each batch is bakery-worthy. The key lies in understanding the synergy between the components and giving each step the attention it deserves.
Flawless Vanilla Bean Cupcakes
The foundation of any great cupcake is the cake itself. For these Drumstick Cupcakes, we use real vanilla bean seeds, which impart an unparalleled depth of flavor compared to extract alone. Ensure your butter and eggs are at room temperature; this allows them to cream together more efficiently, resulting in a lighter, airier batter and a more uniform bake. Avoid overmixing the batter once the flour is added, as this can develop the gluten too much, leading to tough cupcakes. Mix until just combined for a tender, moist crumb every time. Buttermilk is crucial for adding moisture and a slight tang that balances the sweetness, contributing to the incredibly tender texture.
Whipped to Perfection: Vanilla Buttercream
Our vanilla buttercream is designed to be light and fluffy, not overly sweet. Begin by beating the room temperature butter until it’s pale and creamy, which incorporates air and creates a smooth base. Gradually add the powdered sugar, ensuring it’s fully incorporated before adding more, to avoid a gritty texture. A touch of salt enhances the vanilla flavor, making the buttercream truly pop. Pipe it generously onto fully cooled cupcakes; applying frosting to warm cupcakes will cause it to melt and slide off, ruining your beautiful presentation.
The Irresistible Chocolate Ganache Topping
The chocolate topping is what truly transforms these into “Drumstick” cupcakes. This ganache acts like a homemade magic shell. Heating the heavy cream until just before boiling and then pouring it over good quality chocolate chips allows the chocolate to melt slowly and evenly. Stir vigorously until it forms a smooth, glossy sauce. The light corn syrup adds shine and helps prevent the ganache from becoming too brittle, ensuring a delightful crack when you bite into it. Make sure the ganache is still warm enough to drizzle but not piping hot, as it needs to be fluid but also set relatively quickly once on the cold buttercream. The immediate topping with peanuts and cone pieces is vital before the ganache fully sets.
Assembling Your Masterpiece
Timing is everything when assembling these beauties. Once your cupcakes are frosted and cooled, have your chocolate ganache ready (ensure it’s cooled slightly but still pourable) and your peanuts and ice cream cone pieces prepped. Drizzle the chocolate sauce over the frosted cupcakes; allow it to naturally drip down the sides of the buttercream, mimicking the iconic Drumstick look. Immediately after drizzling, sprinkle with peanuts and ice cream cone pieces. This ensures they adhere to the still-wet chocolate. Let the cupcakes sit for 10-15 minutes at room temperature, or a few minutes in the fridge, to allow the chocolate shell to set slightly before serving. This pause is crucial for that authentic “Drumstick” experience.
Explore More Delicious Cupcake Recipes
If your baking passion has been ignited by these Drumstick Cupcakes, don’t stop here! We have a collection of other fantastic cupcake recipes waiting for you to try:
- Strawberry Cupcakes: Fresh, fruity, and absolutely delightful.
- Samoa Cupcakes: Inspired by your favorite cookie, these are a caramel, chocolate, and coconut dream.
- Red Velvet Cupcakes: A classic indulgence, rich and vibrant.
- Eggless Chocolate Cupcakes: Perfect for those with dietary restrictions without sacrificing flavor.
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Drumstick Cupcakes
Deborah Harroun
20 minutes
18 minutes
38 minutes
18 cupcakes
Dessert
American
Pin
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup unsalted butter at room temperature
- seeds scraped from one vanilla bean
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Buttercream:
- 1 cup unsalted butter at room temperature
- 3 1/2 cups powdered sugar
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
For the Chocolate Topping:
- 1/2 cup heavy cream
- 8 oz. chocolate chips (good quality semi-sweet or milk chocolate)
- 3 teaspoons light corn syrup
- 1/2 cup roasted peanuts finely chopped
- broken ice cream cones (optional, for garnish)
Instructions
To Make the Cupcakes:
- Preheat your oven to 325ºF (160ºC). Line 18 standard muffin tins with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar and the softened butter on medium speed until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed. Add in the vanilla bean seeds and beat until fully incorporated. Incorporate the eggs one at a time, beating well after each addition until just combined. Finally, beat in the vanilla extract.1 cup sugar, 1/2 cup butter, seeds scraped from one vanilla bean, 2 eggs, 1 teaspoon vanilla extract
- With the mixer on low speed, add one-third of the flour mixture to the wet ingredients, mixing until just combined. Then, add half of the buttermilk and mix until just smooth. Repeat this process with another third of the flour mixture, then the remaining buttermilk, and finally the last third of the flour mixture, beating only until ingredients are fully combined after each addition. Be careful not to overmix.1 cup buttermilk
- Divide the cupcake batter evenly among the 18 lined muffin cups, filling each about two-thirds full. Bake for approximately 18 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Remove the cupcakes from the pans and let them cool completely on a wire rack before frosting.
To Make the Buttercream:
- In the bowl of a stand mixer, beat the room temperature butter on medium speed until it is very light and fluffy, about 2-3 minutes. Gradually add the powdered sugar, about 1/2 cup at a time, beating on low speed until each addition is fully incorporated and the mixture is smooth. Stir in the salt and vanilla extract. Increase the mixer speed to medium-high and beat for another 2 minutes until the buttercream is incredibly light and fluffy. Transfer the buttercream to a piping bag fitted with a large circle tip (or your favorite tip) and pipe generously onto the completely cooled cupcakes.1 cup butter, 3 1/2 cups powdered sugar, 1/4 teaspoon salt, 1/4 teaspoon vanilla extract
To Make the Chocolate Topping & Assemble:
- In a microwave-safe bowl, heat the heavy cream until it’s just about to boil (you can also heat it in a small saucepan over medium heat). Pour the hot cream over the chocolate chips and let it sit undisturbed for 1-2 minutes to allow the chocolate to soften. Then, stir vigorously with a whisk or spatula until the mixture is completely smooth and glossy. Stir in the light corn syrup until fully combined.1/2 cup heavy cream, 8 oz. chocolate chips, 3 teaspoons light corn syrup
- Let the chocolate ganache cool for a few minutes until it’s still warm and pourable but not hot (it should thicken slightly). Drizzle a small amount of the chocolate sauce over the top of each frosted cupcake, allowing it to naturally drip down the sides of the buttercream. Immediately, while the chocolate is still wet, sprinkle generously with the chopped peanuts and, if desired, add pieces of broken ice cream cone for extra crunch and visual appeal. Allow the cupcakes to sit for at least 10-15 minutes at room temperature (or briefly in the refrigerator) for the chocolate topping to set before serving.1/2 cup peanuts, broken ice cream cones
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