Chocolate Ice Cream Cone cupcakes
Author: Sangeetha Priya
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
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.