Great kids’ treat for birthday parties or other special occasions. Also known as “winter ice cream.”
Ice Cream Cone Cupcakes
Servings
24 Servings
Ingredients
- 2 cups of flour
- 2 cups of sugar
- ½ cup of unsweetened cocoa powder
- 1½ teaspoons spoons baking soda
- 1½ cups milk
- ½ cup butter
- 2 teaspoons vanilla
- 2 eggs
- 24 ice cream cones that stand by themselves
- ¼ cup milk
- 2 sticks of butter
- 1 teaspoon vanilla
- 7 cups of powdered sugar sifted
- ¼ cup cocoa powder
Instructions
- Cupcakes:
- Preheat oven to 350°.
- Measure out brownie ingredients (excluding the buttercream ingredients). Put the eggs directly into your mixer bowl, and mix on low speed just until incorporated. Beat on high speed for 2 minutes.
- Add eggs, and then beat on high speed again for about 2 minutes.
- Transfer batter into a container with a pour spout and pour the batter into ice cream cones, leaving a good ½ inch between the batter and the top of the cone.
- Bake at 350° for about 20 minutes or until the cake tester comes out clean.
- Buttercream:
- Beat butter until creamy, and then scrape the bowl.
- Add 5 cups sifted powdered sugar, milk, and vanilla, and then beat until combined.
- Add more powdered sugar until you get the right consistency (not too stiff so that its hard to pipe).
- Take out half of the butter cream and reserve. This is the vanilla.
- Add cocoa powder to the remaining half and beat to combine, you might need to add a little milk if its too stiff. This is the chocolate butter cream.
- Pipe frosting onto cooled cupcakes with a large star tip. Top with sprinkles.
SO Much fun to make!