Sorry for the delay in posting. It was just too damn hot to bake last week. My apologies. I will try to brave my inferno of a kitchen (I have a GIANT skylight that lets in lots of lovely sunlight, but also all the heat from the outside, creating sometimes unbearable work conditions) more often for everyone’s sake.
Anyway, moving on now. It’s time to cool off a little. Would you like an ice cream cone?
Oh wait sorry. These aren’t actually real ice cream cones. They have a cupcake hidden inside!
My mom used to make these ice cream cupcakes all the time for my sister and me when we were little, for birthday parties and school bake sales, and people were always impressed. They’re so cute! Anyone can make these, because making them is only as hard or as easy as you want the process to be. You can be a go-hard and make your own cake recipe and frosting from scratch, or use cake mix (there is nothing wrong with using cake mix, btw) and store-bought frosting, or using a mixture of both (I chose this option). I used one of my favorite chocolate cake recipes, and used store-bought frosting. I had run out of powdered sugar, and was crunched for time, I had no other choice. They were still delicious and looked just as good!
These ice cream cone cupcakes are completely adorable, and are sure to be a hit for whatever occasion you make them!
Ice Cream Cone Cupcakes
cake recipe from Barefoot Contessa; decoration inspired by my mom
My Favorite Chocolate Cake
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar, packed
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk, at room temperature
- 1/2 cup sour cream, at room temperature
- 2 tablespoons freshly brewed coffee
- 1 3/4 cups all-purpose flour
- 1 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
Ice Cream Cone Cupcakes
- 24 flat-bottomed ice cream cones
- Cupcake pan
- Aluminum foil
- Frosting (the amount really depends on how much you want to put on each cupcake, so this is up to you!)
- Food coloring (optional)
- Sprinkles (optional)
Preheat the oven to 350 degrees F. Place one ice cream cone in each well of a cupcake pan, and using a long strip of aluminum foil, create a ring around the base of each ice cream cone, to ensure that it won’t fall during the baking process.
In the bowl of an electric mixer, cream together the butter and both sugars on high speed until light and fluffy. Add the eggs one at a time, beating well after each addition, followed by the vanilla.
In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside. In a separate bowl, combine the buttermilk, sour cream, and coffee.
With the electric mixer set on low, alternately add the dry and wet ingredients in thirds, beginning with the wet ingredients and ending with the dry.
Fill the ice cream cones with the batter about two thirds of the way up. It is important not to overfill each ice cream cone, because the batter will rise during baking and you do not want the cupcake batter to spill over the top of the ice cream cone.
Bake for about 25 minutes or until a toothpick inserted into the center of the cone comes out clean. Remove the cupcakes from the cupcake tin and transfer to wire racks to cool completely before frosting.
To frost the cupcakes, use food coloring to color white frosting in your desired color. Fill a piping bag fitted with a large star tip (I used a 14 inch piping bag with Wilton’s 2D star tip) with your frosting, and pipe the frosting over the tops of the cupcakes using a swirling motion, similar to a soft serve ice cream machine. Once all the cupcakes have been frosted, decorate with sprinkles or any other decoration of your choice.