As a kid, the perfect cure for a hot summer's day was sitting outside on a curb and having sweet sticky sugar drip down to your elbow from your cone filled with ice cream.
...Whaddya kidding me? As a kid, I'd be on a wooden bench trying to eat my shave ice before all the syrup settled to the bottom. Welcome to Hawai`i baby!
Okay okay, don't tell anyone, but I actually preferred the ice cream. And I was lucky enough to have an Ice Cream Man in my neighborhood. More like an Ice Cream Couple. If you're from the 94 block, you probably know the red Jeep with white cooler in the back, covered with various stickers of delicious frozen treats, small American flag in the front, driven by the cutest old Japanese couple. The ring of their old-fashioned bell was music to everyone's ears.
My all-time favorite? The Drumstick. My favorite part? The awesome chocolatey nugget at the bottom of the waffle cone! You know that's your favorite part too. Did you know that they spray the waffle cone with chocolate to retain its crispiness? That's what cable TV will teach ya, hurray for Unwrapped!
And while on a bit of a cupcake spree, a lightbulb went off in the ol' noggin. Why not turn the Drumstick into a cupcake?
Pretty ingenious even if I say so myself. And I came up with the following translation:
Vanilla bean cupcke = Vanilla ice cream
Chocolate-dipped butter waffle cookie pieces = Chocolate-spritzed waffle cone
Chocolate buttercrem with nut topping = Chocolate shell with crushed peanuts
Adriana, this one's for you.
First, start off with a box of these lovelies, Trader Joe's Butter Waffle Cookies.
Make sure you have a reliable taste tester around.
Baby J said they were delicious. Crunchy, just-perfectly sweet, and highly addictive, this box has been known to disappear within half a day. I always have to hoard a box for myself away from the vultures. Don't make Adriana's mistake of not walking into Trader Joe's for 10 years and miss out on these delectables!
Grab two baking sheets and line them with waxed paper. Arrange 10 cookies on each sheet. I didn't think my bowl was big enough to dip the entire cookie, so I broke each one in half.
- In a microwave-proof bowl, measure 1 cup or 8 ounces of semi-sweet chocolate chips.
- Add 2 Tablespoons or 1 ounce of shortening. This will help the melting process and make a smooth mixture. (I actually only used 1 Tablespoon, thinking it was enough, ooh and it wasn't.)
- Microwave for 30 seconds. Stir. It will still be lumpy, but you need to stir it!
- Microwave for 30 seconds. Stir. Do not ever ever be tempted to go for a full minute without stirring. You will be sorry. And have burnt chocolate bits. And a gritty mixture. And you will be sad that you wasted so much chocolate. Please learn from my misery!
- If still not completely smooth, microwave in additional 10-second increments, stirring well after each heating.
And you should have this:
Velvety smooth chocolate lovin. Don't you just wanna bathe in it?
I wish I could tell you that I swiftly dunked each cookie in the chocolate, shook off the excess, and placed it on the waxed paper. No such luck. After dunking the first two, I knew I should have added more shortening. I still had to scrape off the excess with a fork. Then I just spooned on the chocolate, then scraped it off. It turned into quite a messy affair.
I'm sure you can find something to do with this chocolate... or someone to help you get it off ;)
After coating all the cookies, place them in the freezer for at least 2 hours. In small batches, chop them up into small pieces.
Put them in a quart-sized freezer bag and place them in the freezer.
Next, make your favorite batch of vanilla bean cupcakes. I love using the one Cheryl Porro of Cupcake Blog uses for her Grape Cupcakes. Because this was an experiment, I did half the recipe and got about 21 cupcakes.
Fold in your chopped-up chocolate-dipped butter waffle cookies. Scoop them into lined cupcake tins and bake according to your recipe.
While the cupcakes cool, make your favorite chocolate buttercream. Food.com, formerly RecipeZaar, is my favorite recipe website. KittenCal has never failed me yet, and I like to use her Chocolate Buttercream recipe, using 3/4 c. of Cocoa as I love dark chocolate. I also like to use heavy whipping cream instead of milk, as it makes the frosting richer and creamier.
To emulate the look of a real Drumstick, I had to use the same size ice cream scooper for the frosting as I did for my cupcakes. It turned out to be a lot more frosting than I thought it would be!
Because I'm a bit anal like that, I smoothed out the tops a little. Then I realized it wasn't necessary because it was going to be covered with chopped nuts anyway. Dork.
Cover each mound of frosting with chopped nuts (I used a package of Nut Topping, a mixture of peanuts and walnuts). Slightly press them into the frosting so they don't fall off too much when you bite into them.
Take a bite of your childhood! =)