Ice Cream Cone Cupcakes

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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

Ingredients:

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

Directions:

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

Directions:

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!!