Ingredients
Serves: 18 cupcakes
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 1 hour
Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup Challenge Butter, at room temperature
seeds scraped from one vanilla bean
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
Buttercream:
1 cup Challenge Butter, at room temperature
3 1/2 cups powdered sugar
1/4 teaspoon salt
1/4 teaspoon vanilla extract
Chocolate Topping:
1/2 cup heavy cream
8 oz. chocolate chips
3 teaspoons light corn syrup
1/2 cup peanuts, chopped
broken ice cream cones, optional
Preparation
