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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings cupcakes

Calories 300kcal

Author Kate @ I Heart Eating

Equipment

Muffin tin

Ingredients

Cupcakes

12 cake ice cream cones
1 large egg
¼ cup vegetable oil
¼ cup buttermilk at room temperature
½ cup granulated sugar
½ cup brown sugar, packed
1 tsp vanilla extract
1 ¾ cups sifted all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
½ cup hot water not boiling

Frosting

½ cup butter softened
1 ½-2 cups powdered sugar sifted
1 teaspoon vanilla extract
Pinch salt
1-2 ½ tablespoons heavy whipping cream
Sprinkles

US Customary - Metric

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.
1 large egg, ¼ cup vegetable oil, ¼ cup buttermilk, ½ cup granulated sugar, ½ cup brown sugar, packed, 1 tsp vanilla extract
Add the flour, cocoa powder, salt, and baking soda. Stir in just until combined.
1 ¾ cups sifted all-purpose flour, ½ cup unsweetened cocoa powder, ½ tsp salt, 1 tsp baking soda
Stir in the hot water.
½ cup 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.
12 cake ice cream cones
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.
½ cup butter
Add 1 ½ cups of the powdered sugar 1/2 a cup at a time, and beat until well-combined.
1 ½-2 cups powdered sugar
Add vanilla and a pinch of salt and beat until well-combined.
1 teaspoon vanilla extract, Pinch salt
Add 1 tablespoon of cream, and beat until combined.
1-2 ½ tablespoons heavy whipping cream
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.
Sprinkles

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