Ice cream cone cupcakes have homemade chocolate cake baked inside of a cake cone. The cupcakes are topped with a swirl of made-from-scratch vanilla frosting and sprinkles.
Ice cream cone cupcakes are a fun twist on the classic cupcake. These delightful treats feature homemade chocolate cake baked inside of a delicate cake ice cream cone.
Once cool, they’re topped with a swirl of rich and creamy vanilla frosting and colorful sprinkles. These tasty cupcakes are perfect for birthday parties or any occasion that calls for a festive dessert!
Ingredient notes and substitutions
- 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.
- Unsweetened cocoa powder: Regular unsweetened cocoa powder works well in this recipe.
- Butter: I use salted butter. If you’re using unsalted butter, add a pinch or two of salt to the frosting.
How to make ice cream cone cupcakes
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 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.
Step 2: In a large bowl, whisk together the egg, vegetable oil, buttermilk, sugars, and vanilla until smooth.
Step 3: Add the flour, cocoa powder, salt, and baking soda. Stir in just until combined.
Step 4: Stir in the hot water.
Step 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.
Step 6: Divide the batter evenly between 12 ice cream cones, filling them almost 2/3 full.
Step 7: Bake for 20-30 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean.
Step 8: Transfer to a wire rack and allow them to cool completely.
Step 9: To make the frosting, beat butter with a mixer – hand or stand – on medium for 2-3 minutes.
Step 10: Add 1 and 1/2 cups of the powdered sugar 1/2 a cup at a time, and beat until well-combined.
Step 11: Add vanilla and a pinch of salt and beat until well-combined.
Step 12: 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.
Step 13: Add a swirl of frosting on top of each cupcake. Top with sprinkles before serving.
Recipe Tips!
- Frosting: There are any number of frostings that you could use on these cupcakes. Some ideas are: chocolate cream cheese frosting, peanut butter frosting, and salted caramel buttercream.
- Toppings: Just like with ice cream cones, there are any number of toppings that you could use with the frosting. Sprinkle jimmies, non pareil sprinkles, or rainbow sprinkles over the frosting, or drizzle caramel or hot fudge over the frosting.
Storage
Store any leftover cupcakes in an airtight container in the refrigerator. The cupcakes will keep for up to 3 days when properly stored in the fridge.
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Ice Cream Cone Cupcakes
Equipment
- Muffin tin
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
- 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
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