Ice Cream Cone Cupcakes

School is almost out and since Fuzz has a summer birthday, her teacher said she could bring cupcakes to school. I always loved it when kids brought cupcakes to school, but my favorites were the ones in ice cream cones. I haven’t made them in a while, so today I made a test batch and they turned out great.

UPDATE: I forgot to mention that to build up the top without piling on too much icing, I piled a stack of frozen mini marshmallows on top and molded the icing around them. Normally, I pipe the icing on with a pastry tip but in this case I was out of pastry bags (and parchment) and this particular icing is to rich to just pile on. I liked this idea so much that tomorrow I’m going to buy some giant marshmallows (minis were all I had), stick one marshmallow on the top of each cone, and use a knife to mold the icing around the marshmallow.

cupcake-cone

Ice Cream Cone Cupcakes
 
Prep time
Cook time
Total time
 
An easy chocolate cake recipe that can be baked in ice cream cones. Batter does not contain eggs.
Author:
Recipe type: Dessert
Serves: 18
Ingredients
  • 1 1/2 cups all purpose flour – 6.75 oz/185 grams)
  • 1 cup granulated sugar (192 grams)
  • 1 teaspoon salt (5 ml)
  • 1 teaspoon baking soda (5 ml)
  • 1/3 cup unsweetened natural cocoa powder
  • 1/2 cup vegetable oil (120 ml)
  • 1 1/2 teaspoons vanilla extract (7 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1 cup warm coffee (or water) (240 ml)
Frosting:
  • 4 oz unsweetened chocolate
  • 2/3 cup butter, softened
  • 1 1/3 cups powdered sugar, sifted
  • 1 ½ teaspoons vanilla
  • Milk as needed (or coffee)
Instructions
  1. Preheat oven to 350 degrees F (176 C). Wrap a small square of foil around 18 flat bottom ice creams (you can skip the foil, but it does help prevent leakage) or just line 18 muffin cups with paper liners.
  2. Mix the flour, sugar, baking soda, salt and cocoa powder together in a large bowl. Make a well in the middle and add the oil, vanilla and cider vinegar. Stir until moistened, then pour coffee over the batter and stir until well mixed – batter will have some lumps. Fill cones (or cups) 2/3 of the way full with batter. Bake for 20 minutes or until cakes test done. Let cool and prepare frosting.
  3. Frosting: Melt the chocolate in microwave or in bowl set over barely simmering water. Let it cool slightly. Beat the butter and powdered sugar until creamy. Beat in vanilla and melted chocolate. Add milk or coffee as needed and keep beating until creamy and smooth.

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Comments

  1. says

    How fun! Both of my kids have summer birthdays too – and since I haven’t made these in ages, I’ll have to make them again (oh darn!)

  2. says

    I’ve made these before but I didn’t have enough icing to make it tall looking. The marshmallows are a great idea!

  3. says

    I’ve made a version of this for years for school birthday parties…no cupcake papers to deal with is a bonus for teachers!

    I always use fluffy white 7 minute frosting because it doesn’t take that much to get that real ice cream cone look, and you can twist them upside down for an authentic curl on top!

  4. Therese B. says

    You brought back a huge memory for me.
    Way back in the late 1970’s I brought these into my class as a birthday treat. Man, that was THE TREAT to bring. You can never change a classic recipe!

    They look great!

    Lucky kids!!

  5. says

    Beautiful!

    Maybe you could stuff the bottom of the cones with ice cream, then add the frosted cupcake. Mmm. That’d be good but messy.

  6. says

    Wow, this takes me back to childhood, when my Mom made ice cream cone cupcakes for us. I’m sure the kids will love them.

  7. says

    When I made ice cream cone cupcakes for my neice, I put the batter in the muffin tin and put the cone upside down over it. The cupcake baked right into the cone. It was cool!!

  8. says

    Randi, thanks for letting us know that method. I saw it on Betty Crocker but was worried the cupcakes wouldn’t stand up straight in the batter. I’m going to try doing it that way. So was the cone empty? It seems like doing that would give you an empty cone with a cupcake attached to the top.

  9. says

    The cone was half full. But, and here is a big but!! I made them the day before I needed to serve them( this was in Florida) and they were totally soggy the next day( humidity). I would only bake them that way on the day of the event.

  10. Julie says

    Thanks so much for this recipe! I needed to make cupcakes for my son’s preschool graduation picnic but he and his brother both had ear infections the day before and we’re totally sleepless and cranky. These were fast. I added a swirl of pink buttercream and sprinkles and they were a hit with the kids.

  11. says

    Hi Julie,

    Thanks for the review! I’m glad they were a hit. Sorry about the ear infections, though.

  12. Julie says

    Made these for my son’s pre-school graduation and breaking them out again for his class birthday celebration. He also has a summer birthday and just turned 5. They’re always a hit!

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