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! That was back in the day where we were still allowed to celebrate birthdays in school!
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).
I am always excited to have an excuse to make these ice cream cone cupcakes. Kids think this treat is extra special! I am sure you and everyone else you know will love this fun and tasty treat! Enjoy!
Recipe for Ice Cream Cone Cupcakes with Chocolate Buttercream Frosting
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:
Although the ice cream cone cakes and frosting are very easy to make, they are a bit difficult to store. One problem is that they have a tendency to fall over easily. I’d suggest storing/transporting them in baking cups. I couldn’t find the silicone baking cups, but this nifty ice cream cone cupcake rack will also do the trick!
*Another bonus of ice cream cone cupcakes – no paper trash from cupcake liners*
Make It and Bake It with Beth 