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Ice Cream Cone Cupcakes

Ice cream cone cupcakes have homemade chocolate cupcakes inside of cake cones. The cupcakes are topped with homemade vanilla buttercream frosting.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12 cupcakes
Calories: 300 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. In a large bowl, whisk together the egg, vegetable oil, buttermilk, sugars, and vanilla until smooth.
  3. Add the flour, cocoa powder, salt, and baking soda. Stir in just until combined.
  4. Stir in the hot water.
  5. 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.
  6. Divide the batter evenly between 12 ice cream cones, filling them almost 2/3 full.
  7. Bake for 20-30 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean.
  8. Transfer to a wire rack and allow them to cool completely.
  9. To make the frosting, beat butter with a mixer – hand or stand – on medium for 2-3 minutes.
  10. Add 1 ½ cups of the powdered sugar 1/2 a cup at a time, and beat until well-combined.
  11. Add vanilla and a pinch of salt and beat until well-combined.
  12. Add 2 tablespoons of cream, and beat until combined.
  13. If necessary, continue adding powdered sugar 1/4 cup at a time or cream 1 teaspoon at a time until you reach desired consistency.
  14. Add a swirl of frosting on top of each cupcake.
  15. 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

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

% 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.