Ice cream cone cupcakes recipe

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makes: 12
Skill: medium
Cost: cheap
Prep: 45 min
Cooking: 25 min

Nutrition per portion

RDA
Calories 590 kCal 30%
Fat 28.8g 41%
  -  Saturates 17.7g 89%
Carbohydrates 75.3g 30%
  -  of which Sugars 58.5g 65%
Protein 6.1g 12%
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  • Chocolate cupcakes baked inside wafer cup cornets, topped with a cream cheese ice cream style swirl, and finished with a classic Flake. These ice cream cone cupcakes are delicious.

    Learn how to make these impressive ice cream cone cupcakes in just five simple steps. These mouth-watering cupcakes bring two sweet treats together; cupcakes and ice cream, to make one clever summer treat. This recipe makes 12.

    Ingredients

    • For the cupcakes:
    • 12 wafer cup cornets
    • 125g unsalted butter, 
at room temperature
    • 125g golden caster sugar
    • 2 eggs
    • 100g self-raising flour
    • 30g cocoa
    • 5tbsp milk
    • 1tsp vanilla extract
    • For the frosting:
    • 150g unsalted butter, 
at room temperature
    • 180g tub cream cheese
    • 400g icing sugar
    • Pink paste food colouring
    • 6 Flakes, halved
    • You will need:
    • 12-hole mini muffin tin
    • Ice-cream scoop
    • Plastic piping bag, fitted 
with a large star nozzle

    Method

    • Heat the oven to 190°C. Stand cornets in the tin’s holes.

    • Put the butter and sugar into a large mixed are cream until light and fluffy. Incorporate the eggs slowly. Sieve the
flour, cocoa and add in with the milk and vanilla. Beat together 
until combined. Using an ice-cream scoop, divide the mixture between the cornets. Bake for 20 mins. Cool cone cakes completely.

    • Make the frosting by putting the butter, cream cheese and 200g icing sugar into a bowl and beat together until smooth. Be careful not to spray icing sugar all over your kitchen by either place a tea towel over the bowl or partly incorporate it by hand first. Add the rest of the icing sugar and beat until smooth.

    • Spoon half of the frosting into another bowl, add a couple of drops of pink food colouring and mix together until evenly coloured.

    • Spoon the pink cream cheese frosting into one side of a piping bag, then the vanilla into the other. Pipe a large swirl on the top of each cake. Push in a chocolate flake.

    Top tips for making ice cream cone cupcakes

    If you’d like to give your recipe a twist we’d recommend whipped cream as the topping or chocolate buttercream. Don’t forget to add a Flake, sauce and some sprinkles too.

    To make it easier to fill the cornets, put the cake mixture into a disposable piping bag and snip off the end. Then pipe the mixture evenly into each cornet.

    You might also like…
    Easy cupcake recipe
    Chocolate cupcake recipe
    The Hummingbird Bakery’s vanilla cupcakes recipe

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