Directions

1. 1

   Preheat your oven to 325°F. Line 18 cupcake cups with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.

2. 2

   In a stand mixer, combine the butter and granulated sugar, then beat on medium speed until the mixture is light and fluffy, about 2 minutes.

3. 3

   Add the vanilla bean seeds to the butter mixture and beat until evenly distributed.

4. 4

   Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla extract until combined.

5. 5

   Add one-third of the dry flour mixture to the butter mixture and beat on low speed until combined. Add half of the buttermilk and mix until just incorporated. Repeat with another third of the flour mixture and the remaining buttermilk, then finish with the last portion of flour, beating gently until just combined after each addition.

6. 6

   Divide the batter evenly among the prepared cupcake cups, filling each about two-thirds full. Bake for approximately 18 minutes, or until a toothpick inserted in the center comes out clean.

7. 7

   Remove the cupcakes from the pan and place on a wire rack to cool completely before frosting.

8. 8

   For the buttercream frosting, beat the room-temperature butter in a clean stand mixer bowl on medium speed for 2-3 minutes until light and fluffy. Gradually add the powdered sugar, about 1/2 cup at a time, beating until each addition is fully incorporated.

9. 9

   Beat in the salt and vanilla extract, then increase the mixer speed to medium-high and continue beating for about 2 minutes until the frosting is light, airy, and fluffy. Transfer the frosting to a piping bag fitted with a large round tip and pipe a generous swirl onto the center of each cooled cupcake.

10. 10

    For the chocolate ganache topping, heat the heavy cream in a microwave-safe bowl in the microwave until it just reaches a boil (or heat it in a small saucepan over medium heat on the stovetop). Add the chocolate chips to the hot cream and let sit undisturbed for 1-2 minutes to soften. Stir vigorously until the mixture is smooth and fully combined, then stir in the corn syrup.

11. 11

    Working quickly while the ganache is still warm, drizzle a small amount over the top of each frosted cupcake, allowing it to cascade down the sides. Immediately sprinkle chopped peanuts over the wet ganache and add broken ice cream cone pieces if desired. Allow the cupcakes to sit for 10-15 minutes for the ganache to set before serving.