I am a big Drumstick fan - I don't eat them very often, but I love that you get the crunch and the sweet and the chocolate inside the cone. So when I saw this post at The Cupcake Addict's Cupcake Collection I swooned. Click for the recipe and more photos.
She writes:
So the first step of the cupcakes was the wrapper. I wanted to have the chocolate topping inside the wrapper, so I thought I would make liners out of parchment paper. I probably needed to make them a bit taller as they ended up essentially being only slightly higher than regular cupcake liners.
Next step: The cone. Drumsticks have a sugar cone, which are pointy, so I couldn’t make the cupcakes in the cones. Instead I made a crust for the bottom of the cupcake by grinding up some sugar cones in the food processor and combining the crumbs with a little melted butter. I put a small amount on each parchment paper and pressed it down with a utensil (a prescription vial in a ziplock….it was the perfect size to mush the paper down into the mini cupcake pan) then baked them for about 5 minutes at 350 degrees.
She writes:
So the first step of the cupcakes was the wrapper. I wanted to have the chocolate topping inside the wrapper, so I thought I would make liners out of parchment paper. I probably needed to make them a bit taller as they ended up essentially being only slightly higher than regular cupcake liners.
Next step: The cone. Drumsticks have a sugar cone, which are pointy, so I couldn’t make the cupcakes in the cones. Instead I made a crust for the bottom of the cupcake by grinding up some sugar cones in the food processor and combining the crumbs with a little melted butter. I put a small amount on each parchment paper and pressed it down with a utensil (a prescription vial in a ziplock….it was the perfect size to mush the paper down into the mini cupcake pan) then baked them for about 5 minutes at 350 degrees.
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