The Charmed Kitchen

This might look like an ice cream cone, but it isn’t. It is a cupcake!! The batter is baked inside ice cream cones, then decorated to look like ice cream cones. I used  from scratch recipes for both the cupcake batter and the frosting, but feel free to use what ever recipe you like. This is such a fun twist on a cupcake. Great for summer parties.

Because you use more frosting than you might normally use for more traditional cupcakes, make sure to have extra. I chose the recipe I did because it makes plenty of frosting. I did not tint my frosting, but you can, if you like.

These are fun for kids to make. You can let them decorate their own “cone”. For a kid’s party you can even have a couple of different cupcake flavors and frostings to pick from- and some assorted toppings, like cherries, tiny candies and assorted sprinkles.

Once you frost the cupcakes, they become a little top heavy. I find setting them together, letting them touch each other a little, helps to keep them from tipping over.

Sometimes, some of the batter drips over the edge of the cone when baking. Just pretend some of the “ice cream” has melted and cover drips with frosting.

Here are the recipes I used, with the directions for baking the cupcakes.

Chocolate  “Ice Cream Cone” Cupcakes

4 oz. semisweet chocolate

1 cup butter

1 cup all-purpose flour

1 3/4 cups sugar

4 eggs

1 teaspoon vanilla extract

24 flat bottomed ice cream cones

Preheat oven to 325 degrees.  In the top of a double boiler, combine chocolate and butter. Heat, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool to lukewarm.

Sift flour and sugar together into a large bowl. With mixer on low speed, beat in eggs one at a time. Stir in chocolate mixture and vanilla. Place 24 cones in muffin tins to hold them up and fill 2/3 full with batter. Bake for about 20 minutes, or until cupcakes puff to top of cones. Test with a toothpick. Cool and frost to look like ice cream. Decorate with sprinkles. Makes about 24.

Super Fluffy Frosting

1½ cup butter

1 1/2 tablespoons vanilla extract

1½ lbs. confectioners’ sugar –

1/8 teaspoon salt

3 T. milk

In a mixer, combine the  butter, vanilla and 1 tablespoon milk. Add the sugar and salt, beat until well mixed. Add a tablespoon or two more of milk, if needed. Turn mixer to the highest speed and beat for 15 minutes.

This might look like an ice cream cone, but it isn’t. It is a cupcake!! The batter is baked inside ice cream cones, then decorated to look like ice cream cones. I used  from scratch recipes for both the cupcake batter and the frosting, but feel free to use what ever recipe you like. This is such a fun twist on a cupcake. Great for summer parties.

Because you use more frosting than you might normally use for more traditional cupcakes, make sure to have extra. I chose the recipe I did because it makes plenty of frosting. I did not tint my frosting, but you can, if you like.

These are fun for kids to make. You can let them decorate their own “cone”. For a kid’s party you can even have a couple of different cupcake flavors and frostings to pick from- and some assorted toppings, like cherries, tiny candies and assorted sprinkles.

Once you frost the cupcakes, they become a little top heavy. I find setting them together, letting them touch each other a little, helps to keep them from tipping over.

Sometimes, some of the batter drips over the edge of the cone when baking. Just pretend some of the “ice cream” has melted and cover drips with frosting.

Here are the recipes I used, with the directions for baking the cupcakes.

Chocolate  “Ice Cream Cone” Cupcakes

4 oz. semisweet chocolate

1 cup butter

1 cup all-purpose flour

1 3/4 cups sugar

4 eggs

1 teaspoon vanilla extract

24 flat bottomed ice cream cones

Preheat oven to 325 degrees.  In the top of a double boiler, combine chocolate and butter. Heat, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool to lukewarm.

Sift flour and sugar together into a large bowl. With mixer on low speed, beat in eggs one at a time. Stir in chocolate mixture and vanilla. Place 24 cones in muffin tins to hold them up and fill 2/3 full with batter. Bake for about 20 minutes, or until cupcakes puff to top of cones. Test with a toothpick. Cool and frost to look like ice cream. Decorate with sprinkles. Makes about 24.

Super Fluffy Frosting

1½ cup butter

1 1/2 tablespoons vanilla extract

1½ lbs. confectioners’ sugar –

1/8 teaspoon salt

3 T. milk

In a mixer, combine the  butter, vanilla and 1 tablespoon milk. Add the sugar and salt, beat until well mixed. Add a tablespoon or two more of milk, if needed. Turn mixer to the highest speed and beat for 15 minutes.