Classic chocolate cupcakes baked inside of ice cream cones make for a fun way to bake cupcakes in the summer. Creamy vanilla buttercream frosting is piped onto the cupcakes, and you can decorate with sprinkles or even a cherry to resemble ice cream cones. Baking these cupcakes in an ice cream makes a fun way to serve them for the fourth of July, or any other summer day.
The chocolate cupcake batter is prepared just like classic chocolate cupcakes. You can either use a homemade cupcake batter or even a prepackaged cupcake batter instead. Instead of dividing the batter between muffin cups, they are divided between ice cream cones and placed into a baking dish. Bake until the center of the cupcakes cones out clean with a toothpick. Let cool completely before frosting. Beat all of the frosting ingredients together until smooth. Pipe frosting onto each cupcake and decorate.
Chocolate Ice Cream Cone Cupcakes
Ingredients
- 18 ice cream cones
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Ingredients for Buttercream Frosting
- 1/2 cup butter, softened
- 2-3 cups powdered sugar
- 2-4 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 F. Place ice cream cones in a baking dish. In a large bowl, whisk together flour, sugar, cocoa powder, salt, baking powder, and baking soda. Add in eggs, milk, oil, and vanilla extract. Whisk until smooth.
- Evenly divide the batter between ice cream cones. Bake for 20-25 minutes. Let cool completely.
- In a large bowl with a mixer, beat butter with powdered sugar, milk, and vanilla extract until smooth. Pipe frosting onto cupcakes.
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