Ice Cream Cone Cupcakes
I’m not sure what it is about summer, but it gives me the urge to make all kinds of colorful, fun treats. I’ve been seeing ice cream cone cupcakes for years and finally decided to have some fun with them last weekend. I baked up a batch and decorated them with all of my favorite ways to eat an ice cream cone – vanilla with rainbow sprinkles, chocolate with chocolate sprinkles, vanilla and chocolate swirl, and vanilla dipped in chocolate.
Much to my surprise, these were easier to make than I had anticipated. I love when that happens!
All you need is a box of cake mix (or your favorite cake recipe), a box of ice cream cones and the frosting of your choice (I link to my favorites in the recipe below). It’s very important to not over-fill the cones with batter… I made this unfortunate mistake during my first go-round. The batter overflowed in the oven, which made for some pretty sad looking cupcakes.
I found that after sitting for a day or so, the ice cream cones started to get soggy. I did some reading and found that a common recommendation for alleviating that problem is to use a toothpick to poke some holes around the bottom of the cone to allow steam to escape while the batter is baking. I didn’t try it, but it can’t hurt! As long as you don’t need to make these days in advance, I think you will be fine.
These would be perfect for a kid’s party or a random summer get-together. Go crazy with the icing flavors, colors and toppings!
One year ago: Cold Soba Noodle Salad with Spicy Peanut Butter Dressing
Two years ago: Blueberry Crumb Bars
Five years ago: Fresh Strawberry Ice Cream
Six years ago: Vanilla & Brown Sugar Breakfast Polenta
An easy recipe for how to make ice cream cone cupcakes.
Preheat oven to 350 degrees F. Place a cone in each well of two standard muffin tins.
Prepare the cake batter according to the directions on the box. Fill each ice cream cone with 3 tablespoons of batter.
Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely.
Once cool, frost and decorate as desired.
Note: To make magic shell, melt together 12 ounces of chocolate, finely chopped and ¼ cup coconut oil. You'll want to refrigerate any cupcakes that you plan to dip for at least 30 minutes (or pop in the freezer for 15 minutes) beforehand, so they're nice and cold and the shell hardens immediately. Nutritional values are based on one serving
Saturated fat: 1g
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!