Have you ever had cake, in a cone? If you haven't, you are missing out! These ice cream cone cupcakes are one of my all-time favorite treats. First off, they are really cute and fun to eat. Second, the frosting on these cupcakes is absolutely incredible!
When I was a kid in elementary school, I definitely wasn't the coolest kid around (but who was?). However, right before the winter holiday I became instantly cool, because I would bring in birthday cupcakes to share. The kids in my class would look forward to the birthday celebration, because I always came in with the best treats - like these ice cream cone cupcakes!
These cupcakes are pretty easy to make. The cake batter is simply from a box - I use a super moist vanilla cake mix. After making the batter, you just fill up the cones and bake like cupcakes. The frosting also requires barely any time to make. I LOVE this frosting. It seriously has the consistency of soft serve ice cream and it melts in your mouth (not in your hands).
Last weekend I was very happy to have the excuse to make these ice cream cone cupcakes. On Saturday, my husband and I took the young women's group from our church out on the sailboat. I served them the cupcakes before we left to get soaked in the rain that was going to clear up "any minute" all day long! On Sunday, my sister-in-law, youngest niece, parents, sister, brother-in-law, and 2 wild & crazy nephews came for a visit. The kids thought the dessert was extra special! Even Ellie liked the cupcakes (she is the harsh food critic)! Ben, the chocoholic, was in heaven. I sent a few cupcakes back with the family, and apparently on the 40-minute car ride back to my parents place Ben talked about the cupcakes the entire time. He said that the next day he wanted the cupcake with the "purple polka dot."
I am sure you and everyone else you know will love this fun and tasty treat! Enjoy!
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| Ben LOVED the frosting! |
Recipe for Ice Cream Cone Cupcakes with Chocolate Buttercream
INGREDIENTS:For the ice cream cone cupcakes:
24 ice cream cone cups
1 box of super moist vanilla cake mix
Ingredients to add to cake mix (according to box directions)
For the frosting:
2 7-oz containers of marshmallow fluff
2 sticks of unsalted butter, softened at room temperature
3/4 cup of chocolate chips, melted and cooled
2/3 cup of cocoa powder
1 Tbsp. of vanilla extract
1 Tbsp. of water
DIRECTIONS:
For the ice cream cone cupcakes:
Make the batter according to package directions. Spoon batter into ice cream cone cups, filling them 2/3 - 3/4 full with batter. Place cones on a baking sheet, or inside a ice cream cone cup holder and place the holders on top of the baking sheet. Bake ice cream cone cupcakes according to package directions. When cupcakes are finished baking, remove from oven to cool completely.
For the chocolate buttercream frosting:
Once the ice cream cone cupcakes are completely cooled and you are ready to frost, make the frosting. Put the chocolate chips into a small saucepan and set over medium-low heat. Stir occasionally until chocolate chips are fully melted and smooth. Remove from heat and set aside to cool.In a large mixing bowl, beat the softened butter and marshmallow fluff together, using a hand mixer on medium-low speed. Beat until mixture is fluffy. Add in the cocoa powder, cooled chocolate, vanilla, and water. Beat until well incorporated.
Once cupcakes are completely cooled, frost with the buttercream. Use a spoon to scoop up generous amounts of frosting onto the cones, and then spread. Top with sprinkles, if desired. Store cupcakes in fridge.
Chocolate Buttercream Frosting Recipe Adapted from: Martha Stewart
NOTE:
*Another bonus of ice cream cone cupcakes - no paper trash from cupcake liners*
