Drumstick Ice Cream Cupcakes

When I was a kid I loved to get these drumstick ice cream treats from the corner store.  They were made with vanilla ice cream in a waffle cone with a coating of chopped peanuts and chocolate over the mound of ice cream.  This is our version in a cupcake.

The cake is a vanilla bean cream cake, denser than cupcakes made from store mixes.  The center is vanilla ice cream.  It’s frosted with vanilla buttercream, then dipped in chocolate ganache, and rolled in chopped peanuts.

Since it’s filled with ice cream, it must be kept frozen.  If you don’t want to do that, you can fill the centers with Bavarian cream

The cupcakes:

Use our Baby Cakes cake mix.  Mix and bake according to package directions.

The filling:

Use the ice cream cupcake tool.  Use the larger diameter fitting and cut a plug out of each cupcake.  Use the same fitting to cut ice cream plugs and insert them into the cupcakes.

The buttercream frosting:

Use our vanilla buttercream frosting mix or a recipe of your choice.  Make the frosting with butter, not shortening.

The peanuts:

Use salted snack-type peanuts.  Chop them into small pieces, about 1/8-inch.

The ganache:

Use this recipe and a good quality of chocolate.  We recommend wafers, not chips, since wafers are made with a better chocolate and are of candy-making quality.

The following recipe will yield a thick, paste like ganache. You may thin your ganache with more cream.

Ganache Recipe

1 cup heavy cream
1 teaspoon vanilla
8 ounces semisweet or dark chocolate, cut into pieces
4 tablespoons butter

Bring the cream to a boil. Remove from the heat and add the vanilla.  In a medium bowl, pour the hot cream over the chocolate. Stir until the chocolate is melted. Stir in the butter. Let the ganache cool until it reaches a desired thick consistency.

You can heat it or cool it as needed to get a thick coating.

How to Assemble Your Cupcakes

Insert the ice cream plugs into the cupcakes using the ice cream tool.

To get pillowy mounds of frosting, use a round tip on a pastry bag, not a star tip.  Dip the frosted tops in the ganache.  The ganache should be cool enough to be just liquid both so that you get a generous coating of ganache on the cupcake and so that it just barely starts to melt the frosting.

While the ganache is still wet, quickly roll the tops through chopped peanuts.

You will need to keep these cupcakes frozen until you are ready to serve.

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