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.
Ice Cream Cone Cupcakes
- 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)
- 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
- 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.
- 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.
- 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.