I started out the new year on a high note, running over 20 miles during that first week and almost 100 miles in the first two months. I also made a lot cupcakes and margaritas. I might not have done them in that order, but I feel like one made the others a little better 🙂
So let’s talk about those cupcakes.
I adore Tin Roof ice cream – if you’ve never had it, it’s a vanilla ice cream with a rich, fudgey swirl and chocolate covered peanuts. It’s not available year-round in my favorite store brand, but when it is, we usually grab a few 1/2 gallons for the freezer, determined to make them last.
It’s a delicious failure. Every single time.
So we turned that ice cream into cupcakes: a fluffy vanilla bean cupcake (based on the 1-2-3-4 method) with a chocolate swirl, topped with swirled vanilla & chocolate buttercream frosting, and a wedge of peanut chocolate bark. Multiple components, one ridiculously indulgent cupcake.
Tin Roof Cupcakes
Fluffy vanilla bean cupcakes, swirled with chocolate, and topped with vanilla & chocolate frosting, and chocolate covered peanuts. A tip: Chop your chocolate before getting started, the recipe will flow *much* easier and quicker if you do.
- For the cupcakes:
- 1 stick butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 vanilla bean pod, split and scraped
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- For the chocolate swirl:
- 3 oz dark or semisweet chocolate, chopped
- 2 Tbsp heavy cream
- For the frostings:
- 2 oz unsweetened chocolate, chopped
- 1 stick butter
- 3 cups powdered sugar
- 1 tsp vanilla
- 1/2 vanilla pod, split and scraped
- For the peanut chocolate bark:
- 3 oz dark or semisweet chocolate, chopped
- 1/2 cup dry roasted unsalted peanuts
- Preheat oven to 350.
- Line a muffin pan with cupcake liners.
- To make the cake, add butter and sugar to the bowl of your mixer and beat on high until light and fluffy, 3-4 minutes. While this is mixing, jump down and make the chocolate swirl.
- Microwave chocolate and cream together for 1 minute.
- Stir, let sit for another minute, and stir again. Microwave for an additional 15-20 seconds if the mixture isn't completely melted and smooth.
- Add the eggs to the mixer bowl, one at a time, followed by the vanilla extract and the scrapings of half the vanilla bean pod.
- Whisk the flour, baking powder, and salt together and add half of the mixture to the bowl, mixing on low until just incorporated.
- Add the milk, mixing until just incorporated, followed by the rest of the dry ingredients. Mix just until all of the dry ingredients are incorporated.
- Remove the bowl from the mixer and drizzle the chocolate over the cake batter. Using a rubber spatula or knife, swirl and fold the chocolate down into the batter a few.
- Scoop the batter itno the liners, ~3/4 full.
- Bake for 16-18 minutes, until a skewer comes out with moist crumbs attached.
- Let cool in the pan for 10 minutes and then transfer to a rack to cool completely, at least 30 minutes.
- To make the frosting, microwave the chocolate for 1 minute, and stir until completely melted and smooth (heat for an additional 15-20 seconds if necessary). Set aside to let cool slightly.
- Mix butter, powdered sugar, and salt on low until mostly incorporated and then switch to high and beat for 3-4 minutes, stopping once or twice to scrape down the bowl.
- Add vanilla and the scrapings from the remaining vanilla pod, mixing until completely incorporated.
- Scoop out half of the frosting into another small bowl and set aside.
- With mixer on low, slowly add the melted chocolate to the mixer bowl. The chocolate should not be hot - only warm.
- Turn to high speed and mix for 2 minutes, until light and fluffy.
- Transfer frosting to a piping bag by alternating spoonfuls of vanilla and chocolate frosting.
- Frost completely cooled cupcakes.
- To make the chocolate-covered peanuts, melt remaining chocolate in the microwave for 1 minute, stirring until completely melted and smooth (heat for an additional 15-20 seconds if necessary).
- Stir in peanuts until completely coated.
- Turn mixture out onto a plate covered with plastic wrap or wax paper.
- Lightly spread out so that the peanuts are in a single layer.
- Refrigerate for 20 minutes.
- Cut or break the bark into 12 pieces and garnish the cupcakes.
- Leftovers will keep in a covered cake plate for ~3 days.
Yields: 12 servings
Estimated time: 2 hours
Yummy….great recipe and so innovative 🙂
Gorgeous cupcakes and such a perfect combination of flavours!
This is absolutely lovely! Great idea!!
Good for you and your running accomplishments! I’ve never had tin roof ice cream, but I’d like to try that and one of your cupcakes!
I’ve never had Tin Roof ice cream, but it sounds delicious. Reminds me of the B-52’s Love Shack…Tin Roof…Rusted!
I completely forgot about Tin Roof ice cream! That was the flavor I would always get at our local ice cream shop when I was little.
Those cupcakes look great. I love the chocolate swirl in the cake. Definitely on my bucket list!
I adore Tin Roof Ice Cream!! It amazes me how many people have never heard of it! I haven’t seen it in years it seems, but now I’ll be on the lookout for sure! And in the mean time, I’ll try these cupcakes to fulfill my craving!
That is one awesome looking and sounding cupcake!!! I would run many miles to get some of those:-)
Awesome, Shawnda! That’s amazing that you’ve been running so much… I’d definitely say you earned your Tin Roof Cupcake! That’s my favorite flavor of ice cream too. Just might have to put it on the list for soon!
Chocolate, peanuts, vanilla – you’re speaking my language! And well done on the running. I started running last year and I know it can be a challenge to keep logging the miles.
It’s a good thing I’m signed up for a half marathon every month between now and June (and then I start full marathon training again!)…I’m going to need it if you keep baking and then POSTING so many delicious cupcake recipes for me to make!
We have never had that icecream here in New Zealand but it sounds right up my alley. Chocolate covered raisins would work for me too instead of the peanuts. Lovely photo. I’m putting on weight just by looking at that gorgeous cupcake.
oh my. These look heavenly! It reminds me of a chocolate-vanilla soft serve ice cream cone!
Wow! It looks great. Well mentioned about the roof cupcake. I would make it for my family and it would be a great surprise for them
This is a kick-ass idea. Totally putting these on my list!
WHOA! These sound insanely good! What a great idea!
I need to eat two of these right now.
Wow! Those cupcakes look delish. Chocolate and peanuts are the perfect combo, and I like your idea of incorporating those flavors into a cupcake – so fun. 🙂
Love how pretty they look!
Hi! The gorgeous photo of your cupcakes on Foodgawker led me to your blog, and I’m so glad it did! I just had a look all through your recipes and your photos are beautiful. I’ll be following! Natasha
I took these to game night last night. They were definitely messier than normal to make but they were a big hit. I know for a fact at last one person had 3 of them. Thanks 🙂
I love that ice cream! This cupcake look great, very creative I love it.
Loooove ths! I love seeing creative cupcakes that no one else has done before. These look delicious, and I hope I can make them soon! 🙂
What a great cupcake!!! I always drool at the picture if the Tin Roof ice cream in my copy of The Perfect Scoop. Making the ice cream here in China my be difficult since I had to leave my mixer and ice cream attachment at home in the states (sad day!!) but I am pretty sure I could pull these cupcakes together!
what kind of flour did you use? all purpose or cake flour?
Oh my goodness, I love tin roof ice cream! Brilliant cupcake flavor!