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.
Ingredients
- 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
Instructions
- 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.
Notes
Yields: 12 servings
Estimated time: 2 hours