Ice Cream Cone Cupcakes
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Ice Cream Cone Cupcakes
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Ice cream cone cupcakes have homemade chocolate cupcakes inside of cake cones. The cupcakes are topped with homemade vanilla buttercream frosting.
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Ingredients
Cupcakes
- 12 cake ice cream cones
- 1 large egg
- 1/4 cup vegetable oil
- ¼ cup buttermilk at room temperature
- 1/2 cup granulated sugar
- ½ cup brown sugar, packed
- 1 tsp vanilla extract
- 1 ¾ cups sifted all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup hot water not boiling
Frosting
- 1/2 cup butter softened
- 1 ½-2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- Pinch salt
- 1-1 ½ tablespoons heavy whipping cream
- Sprinkles
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Instructions
- Preheat the oven to 350°F and place the oven rack in the lower position. Wrap a piece of foil over a 12 cup muffin tin. Cut a small x in the foil in the center of each cup. Set aside.
- In a large bowl, whisk together the egg, vegetable oil, buttermilk, sugars, and vanilla until smooth.
- Add the flour, cocoa powder, salt, and baking soda. Stir in just until combined.
- Stir in the hot water.
- Gently press an ice cream cone into a slit in the foil in the muffin tin cup. Repeat with the remaining cones so you have 1 cone in each muffin tin cup.
- Divide the batter evenly between 12 ice cream cones, filling them almost 2/3 full.
- Bake for 20-30 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean.
- Transfer to a wire rack and allow them to cool completely.
- To make the frosting, beat butter with a mixer – hand or stand – on medium for 2-3 minutes.
- Add 1 ½ cups of the powdered sugar 1/2 a cup at a time, and beat until well-combined.
- Add vanilla and a pinch of salt and beat until well-combined.
- Add 2 tablespoons of cream, and beat until combined.
- If necessary, continue adding powdered sugar 1/4 cup at a time or cream 1 teaspoon at a time until you reach desired consistency.
- Add a swirl of frosting on top of each cupcake.
- Top with sprinkles before serving.
Notes
- Cones: I don't recommend using sugar cones or waffle cones because of the pointed tip. The flat bottom on the cake cones let them stand up easily.
- Vegetable oil: Or any neutral oil. If you'd prefer to use butter, you will need 1/3 cup butter, melted.
- Buttermilk: If you don't have buttermilk, you can use this recipe to make your own buttermilk substitute.
- Flour: It's important to properly measure the flour. Weighing it is the most accurate means of measurement. If not, you will need to sift the flour to avoid packing it.
- Butter: I use salted butter. If you're using unsalted butter, add a pinch or two of salt to the frosting.
- Nutrition values are estimates.
Nutrition Information
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Serving
1cupcake
Calories
300kcal
(15%)
Carbohydrates
52g
(17%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
36mg
(12%)
Sodium
277mg
(12%)
Potassium
109mg
(3%)
Fiber
2g
(8%)
Sugar
33g
(66%)
Vitamin A
286IU
(6%)
Vitamin C
0.1mg
(0%)
Calcium
28mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 300kcal | 15% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 277mg | 12% |
| Potassium | 109mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 286IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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