I started by measuring out the dry ingredients. *Make sure to level out the dry ingredients with a knife or another flat edge*

Whisk all of the dry ingredients (1 cup flour, 1/2 tsp. baking soda, 1/4 tsp. salt) together and put them aside.
Chop up all of the unsweetened chocolate (5 oz.) but reserve half for the icing.
Place one stick of butter and half of the chocolate (2.5 oz.) into a metal mixing bowl.
Fill a medium saucepan with around 2 inches of water, bring to a boil then reduce the heat and let the water simmer. Place the metal bowl with the butter and chocolate on top of the water (make sure the water does not touch the bowl). Stir the mixture occasionally until the butter and chocolate have both melted.

Remove from the heat and stir in 1 cup of sugar. Transfer the bowl to the mixer fitted with a paddle attachment. ** Martha’s recipe calls for adding the milk to the chocolate and butter mixture. I chose to add my milk (3/4 cup + 2 tbs.) when I put the melted chocolate/butter/sugar into the mixer. I think that it creates a fudgier cake when you add it like this.
Add the dry ingredients and beat on low speed only until well combined

Lightly beat the eggs in a separate bowl, add the vanilla (1 tsp.) and beat to combined in a mixer.
Lightly beat the eggs in a separate bowl, add the vanilla (1 tsp.) and beat to combined in a mixer.
Line 15 wafer cones up on a sheet tray. *Martha’s recipe calls for fewer but I had batter leftover so I made extras*
Fill each cone between 2/3 to 3/4 full *Some of mine overflowed a little while baking, but it looked like melting ice cream.

Bake cupcake cones for 20-25 minutes at 350 degrees F until domes form and a toothpick or cake tester inserted into the center of the cupcakes comes out clean. Remove them from the oven and transfer to a wire rack or a cold granite countertop to cool.
While the cupcakes were baking I made the icing. I combined 1/2 cup + 2 tbs. sugar and 1/2 cup heavy cream into a saucepan.
Set the pan over high heat and bring to a boil, stirring constantly. When boiling, reduce heat to medium, allow the mixture to simmer without stirring for 5 minutes.
Remove the pan from the heat and add the remaining 2.5 oz. chopped chocolate. Stir until completely melted.
Stir in the remaining 4 tbs. butter and 1/2 tsp. vanilla.

Chill the icing in the refrigerator, stirring occasionally, until the icing is cool and thick enough to spread. Spread a thin amount of icing over the cooled cupcake cones.

*I decided to garnish my cones with a dollop of whipped cream, multicolored jimmies (sprinkles) & a maraschino cherry*

The original plan was to make marzipan cherries but I ran out of time so I’ll save that for another post!

Happy Birthday Melanie!

In pastry school we were not allowed to refer to a recipe as a “recipe.” Instead, we called it a formula.

The formula for these delicious cupcakes is:

15 flat bottom wafer ice cream cones

1 cup all purpose flour *I prefer King Arthur*

1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup plus 2 tbs. milk

5 oz. unsweetened chocolate, chopped and divided in half

12 tbs. (1.5 sticks) unsalted butter, divided into 1 stick and half a stick

1.5 cups plus 2 tbs. sugar, divided into 1 cup and the remainder

1 large egg, lightly beaten

1.5 tsp. pure vanilla extract, divided into 1 tsp. and remainder

1/2 cup heavy cream

xoxo,

Ali