Cupcakes and ice cream are among the most delightful desserts, and combining them into one treat makes it even better: enter the cupcake cone! These charming creations resemble ice cream cones but are actually filled with delicious cupcakes. While they might look complex, they’re surprisingly simple to prepare. You can make them entirely from scratch or take a shortcut with cake mixes and store-bought frosting and chocolate sauce. Once you grasp the basics of crafting cupcake cones, you can get creative with various flavors and colors!
INGREDIENTS
For the Cupcakes:
- 1½ cups (150 grams) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115 grams) unsalted butter, at room temperature
- ¾ cup (170 grams) white sugar
- 1½ teaspoons vanilla extract
- 2 eggs
- ½ cup (120 milliliters) milk, at room temperature
- 18 to 19 ice cream cones
For the Frosting:
- 2½ cups (650 grams) unsalted butter, at room temperature
- 3 cups (375 grams) confectioners’ sugar
- 2 tablespoons (30 milliliters) milk
- 2 teaspoons vanilla extract
- 1 to 2 pinches salt
For the Chocolate Ganache Topping:
- 2 cups (350 grams) milk or semi-sweet chocolate chips
- 1 cup (240 milliliters) heavy cream
Toppings:
- 18 to 19 maraschino cherries
- Rainbow sprinkles (optional)
- Crushed nuts (optional)
INSTRUCTIONS SUMMARY
- Preheat Oven & Prepare Cones: Preheat the oven to 350°F (177°C) and place ice cream cones upright in a muffin tin.
- Mix Dry Ingredients: In a bowl, combine flour, baking powder, and salt; set aside.
- Cream Butter & Sugar: In a separate bowl, beat softened butter until smooth, then gradually add sugar until light and fluffy.
- Add Eggs & Vanilla: Mix in vanilla, then add eggs one at a time, beating well after each.
- Combine Mixtures: Alternate adding the flour mixture and milk to the butter mixture, mixing just until combined.
- Fill Cones & Bake: Fill each cone ½ to ⅔ full with batter and bake for about 18 minutes or until a toothpick comes out clean. Cool completely before frosting.
- Make Frosting: Beat butter until fluffy, then mix in confectioners’ sugar, vanilla, and salt until light.
- Frost the Cupcakes: Use a large cookie scoop or piping bag to apply frosting to cooled cupcake cones, then refrigerate for 1 hour to set.
- Prepare Ganache: Heat cream until just below boiling, pour over chocolate chips, let sit, then whisk until smooth.
- Add Ganache & Toppings: Pour ganache over the frosted cupcakes and swirl. Top with maraschino cherries and sprinkles, then refrigerate for another hour before serving.
Enjoy your delightful cupcake cones!
4o mini
