Drumstick Cupcakes | The perfect Valentine’s Day Dessert. These Drumstick Cupcakes start with a moist vanilla bean cupcake. Of course this is the perfect setting to begin your drumstick journey. Full of chocolate covered sugar cone pieces and chopped peanuts. Now you can enjoy your favorite frozen treat anytime!
Drumsticks are a family favorite. So to surprise my family I created a nod to their favorite frozen treat. The Drumstick! You can dress these up a bit by adding a mini cone topper but they are just as delicious and beautiful without. Maybe decorate half with the cones and half without! Which ever way you decide to decorate these Drumstick Cupcakes there is no denying how really delicious they are.
Making the Mini Cones are super easy. Use a serrated knife and cut off the tips.
Dip the tops in melted chocolate and sprinkles. For stability I placed them in a bowl filled with sugar
Fill with some of the chocolate fudge frosting and sprinkle on some of the topping mixture. SUPER CUTE!
HERE ARE A COUPLE OF NOTE WORTHY FACTS.
Cake flour vs all purpose flour: All purpose Flour has more protein which means more gluten as a result bread and cakes will be harder. Cake Flour has less protein and therefore less gluten which translates to a softer cake. If you want good results you should use the flour the recipe asks for. However is you really don’t want to go out and purchase yet another type of flour some people use this substitute with pretty good results. For every cup of all purpose flour minus 2 T. and add 2 T. of cornstarch. 1Cup minus 2T. +2T. cornstarch
Using room temperature eggs and milk: Adding ice cold products (eggs or milk) to room temperature butter will not allow the batter to form an emulsion. If the emulsion breaks, the batter will loose its air cells. This results in a baked cake that is grainy or flat in texture, dry and flavorless, looks uneven and may even sink.
MINI CONE TOPPER: Cut the tip off the end of 36 sugar cones about 1 1/2-inches, dip in the melted chocolate BEFORE adding the cone pieces. Then dip in sprinkles, store upright to dry/harden. Using a small piping tip fill the cone with frosting and sprinkle with nut/cone topping pieces.
Add chocolate to a microwave safe bowl, heat 1 minute and 30 seconds, stir 30 seconds until the chocolate is melted and creamy.
NOTE: This is when to dip the mini cone toppers.
Add the cone pieces to the melted chocolate, stir to coat, pour onto the wax paper to dry/harden.
For the Cupcakes:
Preheat the oven to 350 degrees.
Line three cupcake pans with 36 paper liners; set aside.
In a medium mixing bowl, combine the cake flour, baking powder and salt.
Whisk together and set aside.
Add the butter to the bowl of an electric mixer fitted with the paddle attachment.
Scrape the vanilla bean seeds into the bowl of the mixer with the butter and discard the pod.
Beat until light and creamy in color.
Scrape down the sides of the bowl.
Slowly add the sugar to the butter mixture.
Mix in the eggs one at a time until incorporated.
Scrape down the sides of the bowl.
Combine the buttermilk and the vanilla extract in a liquid measuring cup.
With the mixer on low speed, add the flour mixture alternately with the buttermilk mixture, beginning and ending with the flour mixture and mixing just until incorporated.
Scrape down the sides and gently stir in the 1 cup chopped nuts and 1 cup of the chocolate covered cone pieces.
Divide the batter between the prepared paper liners, filling each about 2/3 of the way full.
Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool completely in the pans , then transfer to a cooling rack.
For the Chocolate Fudge Frosting:
Cream together the butter and shortening.
Add the cocoa, 1 cup of the confectioners' sugar to the butter mixture.
Add the hot fudge topping and the vanilla extract.
Blend until smooth and creamy.
Add remaining 2 cups of sugar and blend until smooth.
Frost cooled cupcakes by either piping or spreading.