Ice Cream Cone Cupcakes
Servings: 20
Ingredients
- 20 Brand Name Flat Bottomed Ice Cream Cones
- 1 1/2 cup flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- pinch of salt
- 1/2 cup butter softened
- 1/2 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 3/4 cup cocoa
- 3/4 cup boiling water
- 1 cup brown sugar
- 3/4 cup milk
Instructions
- Preheat oven to 350F
- In a large bowl mix together flour, baking soda, baking powder and a pinch of salt. Set aside.
- In a medium bowl beat together butter and sugar until smooth. Add in eggs and vanilla and continue to beat until well combined.
- In a third bowl mix together cocoa powder, boiling water and brown sugar. Once combined add your milk.
- Get your cones ready by placing standing up in large/regular sized muffin tins.
- Add half the flour to butter mixture and beat well. Pour in half of the cocoa powder wet ingredients beating to combine. Finally add the last addition of flour, mixing in and then the wet ingredients. Beat until fully combined and glossy.
- Fill each cone 3/4 full allowing room for expansion. Do not over fill.
- Bake in oven for 22 minutes or until tester toothpick comes out clean.
- Let cool before icing.
Notes
To Ice using Satin Icing: Whisk together 5 tbsp water, 1/2 tsp cream of tartar, 1 1/2 cup sugar, 2 (room temp) egg whites and 1 tbsp honey in a large glass bowl. Put the bowl over top of a saucepan with simmering water. On medium speed beat until the mixture reaches about 135-140F while over the heat. This can take up to 15 minutes. Remove from heat and continue to beat for two minutes to cool down. Once cool enough transfer to piping bag and pipe icing onto cones to resemble ice cream cones. Add sprinkles and serve within a couple hours.