Wednesday, August 24, 2011

Ice Cream Cone Cupcakes


I have been wanting to make these cupcakes for a while now.  My boyfriends brother-in-law had specifically requested them and he was coming to visit so I figured it was a perfect time to make these.  I read some reviews on how to bake them to prevent the cone from getting soggy.  So I made 12 Jumbo Size but cooked them in 3 different ways.  I did some with the batter in the cone, some in a cupcake liner with a cone on top, and some regular cupcakes and put it in the cone when it was done baking.  I don't think the method you choose really matters because the cones don't taste very good to start with, so I don't think soggy cones would taste any worse.  I did like cooking the batter in the cone because then you get cupcake all the way down the cone.   But the cupcakes cooked with the cone upside down on top gives the cupcake a better ice cream look and the frosting is more evenly distrusted around the cupcake.  Overall, I think you should choose whatever method you want based on look, because they all taste pretty much the same.   I made the same vanilla cupcake recipe I love, but I tried a new buttercream.  I love it because you make a ganache, then add it to a buttercream.  It is a chocolate lovers dream buttercream.  So light and fluffy, but still sweet and chocolaty.  You need to try this.  The End!

This is one where the cupcake was baked in the cone!

Found these at marshalls for 12 bucks! heck yes!!
Before icing....

Vanilla Cupcakes - Adapted from my Churro Cupcakes
Yield: 12 cupcakes
1/2 Cup Butter, unsalted and room temperature
1 Cups Sugar
2 Large Eggs, separated
1 1/3 Cup Flour
3/4 Teaspoon Baking Powder
1 Pinch of Salt
1/2 Cup Milk
1 1/2 Teaspoon Vanilla

  1. Preheat your oven to 350˚F and line a muffin tin with baking cups.
  2. Beat the butter in the bowl of a stand mixer on medium speed. Once the butter is smooth and creamy, turn the mixer to low speed and add the sugar. Keep beating the butter and sugar mixture until light and fluffy.  
  3. Add the egg yolks one at a time, making sure to mix well after each addition.  
  4. In a medium bowl, whisk together the dry ingredients: flour, baking powder, and salt.
  5. In a small bowl, stir the vanilla into the milk.  Alternate adding the flour mixture and the milk mixture to the butter-and-sugar mixture. You’ll want to start and end with the flour, and mix just until incorporated after each addition.
  6. In a medium bowl, using a hand mixer, beat the egg whites until soft peaks form. It’ll be white and foamy. Fold the egg whites into the batter.
  7. Fill your lined muffin cups about 2/3 full of batter and then put a cone on top, or fill the cones just over 1/2 way. Bake for about 18 minutes or until a cake tester stuck in the middle comes out clean.  The cupcakes in the cone took way longer to bake, and the cupcakes with the cone on top are hard to tell when they are done, but it should be just about 20 minutes. 
  8. Let cupcakes cool completely.  If you put the cone on top, peel off the cupcake liners.  
  9. Frost with your favorite buttercream.
Chocolate Buttercream - Adapted from Completely Delicious
Yield: 2.5 Cups - enough for 12 cupcakes
3 ounces semi-sweet chocolate, I used chocolate chips
1/4 cup heavy cream
1/2 cup butter
2 1/2 cups powdered sugar
2 tablespoons milk

  1. Put the chopped chocolate in a small heat proof bowl. In a small saucepan, bring the cream to a simmer. Pour over the chopped chocolate and let sit for 5 minutes. Stir until smooth. If needed, microwave for an additional 30 seconds until the chocolate is smooth and melted. Cool to room temperature. 
  2. Combine the chocolate, butter, shortening, and powdered sugar in the bowl of a stand mixer. Add just enough milk to make the icing smooth and the right consistency.
  3. Frost the cupcakes as desired.

Dip the cupcakes if desired!!


  1. Love your blog!! Hope all is well :)

  2. Oh my gosh, these look SO good!!

  3. Ok, these look better than any ice cream cone cupcake I have ever seen. So professional looking! I don't know if I could make them look as good, but they sure look tasty!

  4. These look so delicious. I've always wanted to make these for my grandsons but didn't have the information I needed to make them work.

    Thanks so much for sharing. I stopped by from Turning the Table Thursday.


  5. Look so yummy<3
    I gonna make it!!

  6. Too cute! I love that they're iced AND dipped in chocolate!

    Thank you so much for linking up to Fusion Fridays! Come back next Friday to see my favorites and to link up again!

    Have a great weekend!

  7. Very cute! I've been meaning to do these for a long time. Thanks for the different methods!

  8. oh my gosh, a childhood fav!!! Stopping by from Sweets for a Saturday. Cant wait to read more!


  9. So much fun!
    Thanks for sharing at Cast Party Wednesday. I hope you will join me again next week for another great party filled with amazing recipes!

  10. My mom used to make ice cream cone cupcakes for my birthday parties when I was growing up! I love them so much! She never dipped them in chocolate like yours though. That's something I HAVE to try! :) Visiting from Friday Potluck! I would love it if you stopped by my blog to say hi!

    Mandi at

  11. Those are so cute!

    Thank you for linking up at Twisted Thursday!

  12. These look delicious! I've never made the ice cream cone cupcakes, either. I love the soft-serve look of the frosting. Delicious! Thanks for sharing on Sweet Indulgences Sunday.

  13. Thanks for doing a real experiment for us! And this is so cute, it's something I'll have to try!

  14. These are just great cupcakes I just love the little cones. What a great way to serve the cup cake. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come back soon!
    Miz Helen

  15. I just love this post. I've been wanting to make these for my grandkids for a LONG time, but when I searched the net, there was such a wide variety of methods. It's fantastic that you've tried all the methods and shared them with us!!! Thank you so much.

  16. These are too cute, and the best part is that they travel well! Thanks for linking up to Fat Camp Friday. Hope you enjoyed your weekend, see you next time!

  17. Love the different looks! I am making them in mini cones for my twins first day of school birthday. What did you dip them into? How long will the dip hold up? Overnight? Thanks so much:)

  18. Hi anonymous... If you look at the hi-hat cupcakes I made it will explain the dipping process... You need to freeze the cupcakes before u dip them, and all you need is some melted chocolate and oil for dipping... The oil gives them the shine! Don't try to double dip them either because the cupcake gets too heavy and you will lose it... If you have any other questions let me know or email me! Thanks for stopping by my blog!

  19. I know you posted this almost a year ago but if you get the chance I have a couple questions i was hoping you could help me with. How long does it take for the cupcakes to freeze before you can dip them? And did you mix the oil with the chocolate? And how much did you use? And one more question.. I like chocolate but I can't handle things that are too chocolatey.. Is there anything that you can think of that I could add to the sauce to make it more creamy that wouldn't prevent it from sticking to the cupcake? If not that's okay. Thanks :)

  20. Can these be made day ahead and frosted day of party?

  21. How to make ice cream - Yuuummmm....ya, here is the recipe foe delicious dessert. This is really very simple, even kid can try this..!!   Ingredients • Vanilla or any other Flavoured essence 1.5 tea spoon • Cornflou...