Chocolate Ice Cream Cone Cupcakes Chocolate Frosting

I prepared this Chocolate Ice Cream Cone Cupcakes last month for my our younger ones 4th birthday celebration. His birthday comes usually when the summer vacation starts, so his teacher requested to celebrate his birthday with classmates in prior before the last day of school… I had a plan to bake cupcakes for the little ones and suddenly

changed my mind to bake it in ice cream waffle cones. So finally I baked chocolate cupcakes in ice cream waffle cones and topped them with white chocolate butter cream frosting. Kids liked them to core and the party was super hit 🙂

How to prepare Chocolate Ice Cream Cone Cupcakes

• The waffle cones are weightless, while baking they may change position and spill the batter, so give some grip to the base to stand strong while baking.
• I have used a method where i have rolled some dry beans in a aluminum foil and placed over the sides for each cones, leaving space in the center to place the cones.
• The easy way is use one ice cream cone (Pic 1) to wrap all the cupcake holders. Place it in the holder and around the sides place those dry beans wrapped foil (Pic 1), Remove the cone and repeat the same procedure for all the remaining with the same cone (Pic 1).

•  The reason to use one cone is if you keep all the waffle cones open in room temperature they may turn soggy soon.
• Once wrapped the cupcake holders with aluminum foil, at the time of bake place all the cupcake holders with empty cones (Pic 5), you can wrap with few more foils to get extra grip to cupcakes (Pic 5 & 6) then fill it with cupcake batter (recipe follows) and bake as desired…

Buy flat bottomed ice cream waffle cones to make this cupcakes…

Yields – 22 Cones Approx

Ingredients For Chocolate Ice Cream Cone Cupcakes

All Purpose Flour/Maida – 3/4 Cup
*Melted Chocolate or Chocolate Fudge Ice Cream Sauce – 6 OZ (ounces)
Butter – 1/2 Cup/1 Stick (softened ie room temperature butter)
Sour cream or Thick/Greek Yogurt – 1/2 Cup
Granulated Sugar – 1/2 Cup
Eggs – 2 Number, Large
Baking Powder – 1/2tsp
Baking Soda – 1/2tsp
Salt – 1/4tsp
Vanilla Extract – 1tsp
*I used baking semisweet chocolate chips but anything works well

Chocolate Ice Cream Cone cupcakes Batter

• Whisk together flour, baking powder, baking soda and salt in a bowl.
• If using baking chocolate or choc chips melt it in microwave or double broiler and keep aside (Pic 2).
• In another large mixing bowl, beat butter with sugar (Pic 2) until fluffy; beat in eggs, one at a time (Pic 3).
• Beat in vanilla and chocolate sauce ie melted chocolate (Pic 3).
• Stir into butter mixture alternately with sour cream, making 2 additions of dry ingredients and 2 additions of sour cream (Pic 4).
• Keep the cupcake batter and cone arranged cupcake pan ready (Pic 5), you can start preheating the oven right now.
• Using a piping bag or zip lock bag with the tip cut off or using small spoon, pipe the batter into the ice cream cones, fill to about 1 cm from the top.
• Since i took these cupcakes to class party i just filled 3/4th not to mess while carrying…
• Bake in preheated oven at 350 F until cake tester comes out clean, about 20-22 minutes (Pic 6).
• Transfer to rack to let cool, meanwhile prepare the icing and decorate as you desire.

White Chocolate Buttercream Frosting

Ingredients

Method

• Microwave chocolate with 2 Tbsp milk in microwavable bowl (Pic 1) on Medium-high for 1-2 minutes; stir chocolate halfway during cooking time.
• Do not overheat, Chocolate will continue to melt while being stirred, keep aside.

• Cream butter and shortening with electric mixer, Add vanilla extract (Pic 2).
• Gradually add sugar, one cup at time, beating well on medium speed.
• Scrape sides and bottom of bowl often, when all sugar has been mixed in, icing will appear dry.
• Add remaining 2 Tbsp milk and beat at medium, speed until light and fluffy.
• Finally beat in melted chocolate and keep the icing covered with a damp cloth until ready to use.

How I decorated the Cupcakes

Notes

1. Unlike regular cupcakes these waffle cones are not recommended to make in prior and store in refrigerator.
2. The cones were crispy and icing also hold it shapes for 3-4 hours after decoration.
3. You can make the icing 1-2 days in advance and store in refrigerator till use, bring to room temperature, whip it for a while and decorate over cupcakes as you prefer.

Print Version for Chocolate Ice Cream Cone Cupcakes

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Chocolate Ice Cream Cone cupcakes

Author: Sangeetha Priya

Ingredients

Ingredients For Chocolate Cupcake Batter

• All Purpose Flour/Maida - 3/4 Cup
• *Melted Chocolate or Chocolate Fudge Ice Cream Sauce - 6 OZ ounces
• Butter - 1/2 Cup/1 Stick softened ie room temperature butter
• Sour cream or Thick/Greek Yogurt - 1/2 Cup
• Granulated Sugar - 1/2 Cup
• Eggs - 2 Number Large
• Baking Powder - 1/2tsp
• Baking Soda - 1/2tsp
• Salt - 1/4tsp
• Vanilla Extract - 1tsp
• *I used baking semisweet chocolate chips but anything works well

Ingredients For White Chocolate Buttercream Frosting

• White Chocolate Chips or Baking Chocolate - 1.5 Cups
• Solid Vegetable Shortening - 1/2 Cup You can replace with Unsalted Butter
• Unsalted Butter - 1/2 Cup/1 Stick
• Confectioners' Sugar - 4 Cups
• Milk - 2 Tbsp + 2 Tbsp
• Pure vanilla extract - 1tsp

Instructions

How to make Chocolate Ice Cream Cone Cup Cakes Batter

1. Whisk together flour, baking powder, baking soda and salt in a bowl.
2. If using baking chocolate or choc chips melt it in microwave or double broiler and keep aside.
3. In another large mixing bowl, beat butter with sugar until fluffy; beat in eggs, one at a time.
4. Beat in vanilla and chocolate sauce ie melted chocolate.
5. Stir into butter mixture alternately with sour cream, making 2 additions of dry ingredients and 2 additions of sour cream.
6. Keep the cupcake batter and cone arranged cupcake pan ready, you can start preheating the oven right now.
7. Using a piping bag or ziplock bag with the tip cut off or using small spoon, pipe the batter into the ice cream cones, fill to about 1cm from the top.
8. Since i took these cupcakes to class party i just filled 3/4th not to mess while carrying...
9. Bake in oven at 350 F until cake tester comes out clean, about 20-22 minutes.
10. Transfer to rack to let cool, meanwhile prepare the icing and decorate as you desire.

How to make White Chocolate Buttercream Frosting

1. Microwave chocolate with 2 Tbsp milk in microwavable bowl on Medium-high for 1-2 minutes; stir chocolate halfway during cooking time.
2. Do not overheat, Chocolate will continue to melt while being stirred, keep aside.
3. Cream butter and shortening with electric mixer, Add vanilla extract.
4. Gradually add sugar, one cup at time, beating well on medium speed.
5. Scrape sides and bottom of bowl often, when all sugar has been mixed in, icing will appear dry.
6. Add remaining 2 Tbsp milk and beat at medium, speed until light and fluffy.
7. Finally beat in melted chocolate and keep the icing covered with a damp cloth until ready to use.

How to Decorate the Cupcakes with prepared Icing

1. I used 1M open star Wilton tip here.
2. Spoon in the icing to the piping bag fitted with tool tip.
3. Squeeze and release the pressure then top it over cupcakes.
4. Finish piping all the cupcakes and finally sprinkle some funfetti sprinkles over it.

Recipe Notes

Unlike regular cupcakes these waffle cones are not recommended to make in prior and store in refrigerator. The cones were crispy and icing also hold it shapes for 3-4 hours after decoration. You can make the icing 1-2 days in advance and store in refrigerator till use, bring to room temperature, whip it for a while and decorate over cupcakes as you prefer.

Old post updated with recent pictures 🙂