Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
Makes about 12 cupcake cones
INGREDIENTS
For chocolate cupcake
1-1/4 cup AP flour
1/4 cup unsweetened cocoa
2 tsp baking powder
1 tsp salt
1/2 cup (1 stick) unsalted butter, room temp
1 cup sugar
2 eggs, room temp
1 tsp vanilla extract
1/2 cup whole milk (I used half-and-half)
For vanilla buttercream
1 cup (2 sticks) butter, room temp
7 cups powder sugar, sifted
1/4 cup milk
1 tsp vanilla extract
[NOTES: Buttercream recipe makes a good amount. You could probably half recipe if you don\’t plan to use alot of frosting per ice cream cupcake cone but I\’m a frosting addict so…]
12 ice cream cones
Dippin’ Dots, garnish
Directions:
To make ice cream cone cupcakes—
Preheat oven to 350F.
Sift AP flour, cocoa, baking powder and salt. Set aside.
In a stand mixer, fitted with a flat beater, cream butter and sugar. Add eggs one at a time, beating for about 1 minute after each addition. Add vanilla. Gradually add flour mixture in 3 additions, alternating with milk in 2 additions, ending with the flour mixture. Mix until flour just incorporated into batter.
Option 1: Line cupcake pan with liners. Fill liners about 1/2 full. Place ice cream cone upside down on batter in each cup.
Option 2: Stand cones upright in cupcake pan. Fill cone about 2/3 full.
Bake cupcakes for about 20-25 minutes. Remove from pan and cool completely on a wire cooling rack.
To make frosting—
Beat butter until creamy, scrape bowl. Add 7 cups of powdered sugar, milk and vanilla, beat until combined. Add more powdered sugar until you get to the consistency you want (but not too stiff so that its hard to pipe/spread). You can add more milk for a thinner consistency too.
To assemble cupcakes—
Generously frost cupcake with vanilla buttercream with an offset spatula. Garnish with ice cream dipping dots.
Notes:
Maybe next time I might do a combo of both methods. Fill the cone with batter a little bit before turning it upside?