Tin Roof Cupcakes

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Are you a fan of Tin Roof Ice Cream?  Then you will LOVE these cupcakes!  Vanilla cake with a fudgy chocolate swirl topped with vanilla and chocolate frosting.  Oh, and peanuts, too!  Now you can enjoy the flavor of  tin roof ice cream all summer long without it melting all over your hands. Simply brilliant! Don’t thank me, you can thank Confections of a Foodie Bride instead.

Tin Roof Cupcakes


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


  1. Preheat oven to 350.
  2. Line a muffin pan with cupcake liners.
  3. 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.
  4. Microwave chocolate and cream together for 1 minute.
  5. 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.
  6. 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.
  7. Whisk the flour, baking powder, and salt together and add half of the mixture to the bowl, mixing on low until just incorporated.
  8. 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.
  9. 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.
  10. Scoop the batter itno the liners, ~3/4 full.
  11. Bake for 16-18 minutes, until a skewer comes out with moist crumbs attached.
  12. Let cool in the pan for 10 minutes and then transfer to a rack to cool completely, at least 30 minutes.
  13. 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.
  14. 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.
  15. Add vanilla and the scrapings from the remaining vanilla pod, mixing until completely incorporated.
  16. Scoop out half of the frosting into another small bowl and set aside.
  17. With mixer on low, slowly add the melted chocolate to the mixer bowl. The chocolate should not be hot – only warm.
  18. Turn to high speed and mix for 2 minutes, until light and fluffy.
  19. Transfer frosting to a piping bag by alternating spoonfuls of vanilla and chocolate frosting.
  20. Frost completely cooled cupcakes.
  21. 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).
  22. Stir in peanuts until completely coated.
  23. Turn mixture out onto a plate covered with plastic wrap or wax paper.
  24. Lightly spread out so that the peanuts are in a single layer.
  25. Refrigerate for 20 minutes.
  26. Cut or break the bark into 12 pieces and garnish the cupcakes.
  27. Leftovers will keep in a covered cake plate for ~3 days.

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