Drumsticks Cupcakes

By srumbel

You could most certainly put the classic chocolate in the center of these cakes; just prepare some chocolate pudding, core the cupcakes after baking, and put a spoonful of pudding in the center, then prepare as normal. Easy!

These taste awesome! My favorite part is–hands down–the chocolate and nut combo. SO good. I hope you enjoy!

from thedomesticrebel

Ingredients

• 1 box vanilla cake mix
• 1 small box sugar free/fat free vanilla instant pudding mix
• 2 Tbsp melted butter
• 2 boxes sugar cones
• 1/2 pkg milk chocolate almond bark
• 1 About 1 cup chopped peanuts (the sundae topping kind)
• Vanilla Buttercream (recipe & ingredients follow)

Preparation

Step 1

1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 14-16 liners and set aside. Take a sugar cone and gently shave off a good inch or so of the top of the cone with a serrated knife. Put the shaved off pieces into a food processor and leave the now mini cones off to the side. Pulse the cone pieces in the processor until finely ground. Mix together the ground cone pieces + the melted butter until blended.
2. Press a heaping Tablespoon of cone “crust” into the bottom of each muffin cup. Meanwhile, prepare cake mix according to package directions, stirring the dry pudding into the cake batter. Portion batter evenly among muffin tins, filling about 3/4 full. Bake the cakes for approx. 15-18 mins or until a toothpick inserted near the center comes out clean. Cool completely.

Vanilla Buttercream

2/3 cup butter, softened
1 Tbsp milk
1 teaspoon vanilla extract
4 cups powdered sugar

1. In the bowl of a stand mixer, beat together the butter, milk and vanilla until creamy. Gradually add the powdered sugar, about a cup at a time, until frosting is thick yet fluffy.
2. Pipe the frosting high onto cooled cupcakes. Freeze the frosted cakes for about 30 minutes to harden and set the frosting.

Assembly

1. Melt the chocolate bark until smooth and melted (about 1 minute). Dip the top of each frosted cupcake into the chocolate bark, allowing excess to drip off. Immediately sprinkle the coated cupcakes with peanuts.
2. Take your reserved mini cones and lightly dip the mouth of the cone in chocolate, then gently press the dipped cone into the cake. Repeat with the remaining cupcakes. Serve immediately. These will keep for another day in the fridge, but the cones will get quite soft. Best served the same day.