Cakery Friday: Ice Cream Cone Cupcakes

Welcome to Cakery, a weekly food blog!
I recently came across these adorable cupcakes baked directly inside an ice cream cone on both Martha Stewart and the papery & cakery blog. I knew I had to make them! Since it happens to be my friend Melanie’s birthday this week, the small party I hosted in honor of her was the perfect showcase for these ice cream cone cupcakes. I made a few appetizers but these cupcakes truly stole the show.

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

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4 Comments on Cakery Friday: Ice Cream Cone Cupcakes

  1. sweet80pea
    August 17, 2009 at 12:55 pm (9 years ago)

    Wow! Awesome post…although how in the world did you get the cones filled with cupcake batter to the oven with knocking any over?

  2. Devon
    August 7, 2009 at 1:01 am (9 years ago)

    Great post and pictures. A much needed recipe for my son's upcoming birthday.

    Congratulations on your venture. A great concept and looks fun. I'm looking forward to following!

2Pingbacks & Trackbacks on Cakery Friday: Ice Cream Cone Cupcakes

  1. […] I remember making these ice cream cup cakes for one of Chantel’s birthday parties.  They were so cool, and such a hit with all the kids, they just loved them.  Here is the complete instructions over at the Papery and Cakery. […]

  2. […] are your favorite fakes? watermelon…right here (via pinkcupcakevintage) ice cream cone…right here (via gen) potted plant cake…right here (from martha, of course!) Leave a […]

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