Sugar Spun Run

Follow Me on Twitter Join My Facebook Page Follow Me on Instagram Follow Me on Instagram

Home » Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes

67 Comments

Share25
Pin951
Yum23
Reddit
+1
Share
Flip
Stumble5
Email
Shares 1K

An old favorite recipe, re-conceived with homemade chocolate cupcakes, a vanilla-chocolate swirled cream cheese frosting, and an optional chocolate ganache.

Chocolate Ice Cream Cone Cupcakes with a vanilla chocolate cream cheese swirl icing and optional chocolate sauce || SugarSpunRun

I wish I could take credit for such a cute, original idea as inserting cupcakes into ice cream cones, but these were first introduced to me via a printed recipe on the side of a Pillsbury box (I think) over a decade ago.  I decided to bring these creations back to life, only with a homemade cupcake recipe and frosting styled to be reminiscent of soft serve ice cream.

The cupcake recipe used here was inspired by Friday’s muffin/cupcake post. Already intensely chocolate, soft, and moist, I made only a few tweaks to my muffin recipe to make these 100% cupcake appropriate and gave them the ultimate cupcake crown: a generous swirl of chocolate and vanilla icing.  It’s an incredibly easy recipe too; one that can be whipped together without the use of a KitchenAid or even a hand mixer and made with ingredients you likely already have waiting in your cabinets.

Chocolate Ice Cream Cone Cupcakes with a vanilla chocolate cream cheese swirl icing and optional chocolate sauce || SugarSpunRun

Cream cheese icing has been my favorite choice for topping cupcakes since I first discovered it years ago, and I don’t believe that  I have a single frosting recipe on my blog that doesn’t use cream cheese.  Despite the fact that I consider myself to be a die-hard sugar fiend, classic buttercreams always tend to be overkill, and I often end up blasphemously pushing the too-sugary icing off to the side of my plate and discretely discarding it.

With this frosting, the cream cheese mellows the sweetness, creates a wonderfully soft texture (but is still stable enough to pipe into well-defined, soft serve-esque swirls) and complements the cupcake without killing it with sweetness (important, since such an abundant amount is used to top each cone).

I experimented with a soft, milk chocolate shell-like sauce/ganache over the frosting as well, and while I didn’t include the recipe for that below, you’ll find the link to it in the recipe (it’s the same easy to make and manage ganache I used in my recent Oreo cheesecake stuffed chocolate cake recipe).

Chocolate Ice Cream Cone Cupcakes with a vanilla chocolate cream cheese swirl icing and optional chocolate sauce || SugarSpunRun Chocolate Ice Cream Cone Cupcakes with a vanilla chocolate cream cheese swirl icing and optional chocolate sauce || SugarSpunRun

While I firmly believe that ice cream is appropriate for any time of the year, I thought it might be best if I snuck these cutely decorated little cones in before summer melted away completely into school days and sweater-weather.

5 from 8 votes
Print

Cupcake Ice Cream Cones

Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 24 cupcake cones

Ingredients

Cupcakes

  • 24 flat-bottomed cupcake cones
  • 1 1/2 cup milk
  • 1/2 cup canola oil
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Frosting

  • 8 oz cream cheese softened
  • 1/2 cup butter softened
  • 1 tsp vanilla extract
  • 5 cups powdered sugar
  • 1/4 cup cocoa powder

Instructions

Cupcakes

  1. Preheat oven to 350 and carefully stand up cones in cupcake tray.
  2. In large bowl, combine together milk, oil, and sugars. Stir well or beat with KitchenAid/handmixer on medium-high speed for 1-2 minutes.
  3. Beat in eggs, one at a time, until well-combined.
  4. Stir in vanilla extract.
  5. In separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  6. Gradually stir flour mixture into liquid mixture until well-combined.
  7. Fill ice cream cones up 3/4-full with batter. Carefull transfer to oven and bake for 28-30 minutes (or until toothpick inserted in center of cupcake comes out mostly dry with only a few crumbs).
  8. Allow cupcakes to cool completely before icing.

Frosting

  1. In KitchenAid or with hand mixer cream together cream cheese and butter. Stir in vanilla extract.
  2. Gradually stir in powdered sugar until completely combined.
  3. Remove half of the icing to a medium-sized bowl and set aside. To the remaining frosting, add cocoa powder and stir until well-combined.
  4. Carefully fill one half of a large piping bag fitted with a star tip (Wilton 2B was used here) with the white frosting and the other half with the chocolate.
  5. Pipe on top of cooled cupcakes.
  6. If desired, drizzle with ganache from this recipe (allowed to cool for at least 5-10 minutes and sprinkle with colored sprinkles.
  7. Refrigerate until ready to serve.

You May Also Like

Dark Chocolate Mini Cupcakes with Salted Caramel Frosting

Dark chocolate mini cupcake with salted caramel frosting-11

Skinny Chocolate Angel Food Cupcakes

Low Calorie low fat chocolate Angel Food cupcakes (only 160 calories and 2 grams of fat per!)

Perfect Vanilla Cupcakes

Perfect Homemade Vanilla Cupcakes

Ice Cream Cone Cupcakes SugarSpunRun

Share25
Pin951
Yum23
Reddit
+1
Share
Flip
Stumble5
Email
Shares 1K

Comments

  1. I tried making cupcakes in ice cream cones once and it’s not as easy as it looks! You have me wanting to try again 🙂 These look delicious and so pretty.

    Reply

    • Thanks, Sues! I’ve heard of people securing the cones in the cupcake pans with aluminum foil (stuffing foil around the base) if they’ve struggled with transporting the batter-filled comes, but I’ve always been able to just balance them without spilling. The foil is an alternative option, though! 🙂

      Reply

  7. Gah! Sam! I LOVE these! I have NEVER seen this idea on the side of a box or on pinterest, so I am totally giving you all the street cred of introducing me to this stellar concept! My niece and nephew would absolutely adore these… if I don’t eat them all first of course! Cream cheese frosting happens to be my favorite too- I agree buttercream is just a liiiiittttle too much for my savory palate. I’m smitten with these beauties, girlfriend! Pinned! Cheers! <3

    Reply

    • Haha! Thanks for Cheyanne (and for giving me the street cred! 😉 )these are definitely a hit with kids! Hope you have a wonderful day!

      Reply

  8. These look so adorable and yummy, and pretty easy to make too. Isn’t cream cheese frosting just the best? Sometimes buttercream just doesn’t work right for me. Cream cheese frosting tastes homey and always turns out great. Looks fabulous!

    Reply

  12. These are always a favorite! It was one of the first things I tried when I started baking 20 years ago! Love your take on it with the swirled combination frosting.

    Reply

  13. Sam, these are adorable! I’ve wanted to try these for a while, and I’m loving your use of cream cheese icing, it’s one of my favs. Gonna have to pin this maybe for my nephews birthday party! thanks for sharing!

    Reply

  14. You have the best timing for this recipe. I made something like this 3 weeks ago for my daughter’s birthday and didn’t like it, the cakes inside the cones were too dry. My son has his birthday this Wednesday and wished for the same cones, which I would hate to make again. Now I can change the recipe and will definitely add the frosting on top. The other ones were only smeared with melted chocolate and sprinkled with smarties.

    Reply

  16. I am in love with this! So cool! I had no idea you could even bake something in an ice cream cone. I love love love the soft-serve-looking ice cream. You always make your food look so pretty! You know those “pinterest fail” images you see all over the place? That would be me if I attempted to make any dessert that pretty.

    Reply

  18. What a darling idea!! I would love to put these out at a birthday party or picnic because unlike real ice cream, these wouldn’t melt! I also love that you did a swirl frosting – so authentic to soft serve! 🙂

    Reply

  19. I agree cream cheese frosting is always the way to go. Buttercream can be hit or miss depending on your recipients palate, but EVERYONE loves cream cheese frosting. Seriously. Everyone. Why waste time with anything else. Give the people what they want, right?!

    Reply

  33. Hi! I have a cake pop pan and was wondering if I could use your delicious recipe to make some cake pops. If not, do you have a homemade recipe I could use. I don’t want to use cake mix.

    Thanks!

    Reply

    • Hi Laine! Embarrassing food blogger confession… I’ve never actually made cake pops before and don’t know a whole lot about them! HOWEVER, if I understand correctly you would just be baking this recipe into a 13×9 cake and then tearing that up to make the cake balls, correct? If so, then yes, you can bake this recipe into a 13×9 pan and use it instead of a baked box mix. I also have this easy recipe (http://sugarspunrun.com/easy-chocolate-cupcakes/) for chocolate cupcakes that could also be baked into a 13×9 pan (unfortunately I’m not certain of the bake time, I would check it at 25 minutes and then use the toothpick test –where you insert a toothpick and check for it to be dry with few/no crumbs to know that it is done — to check for doneness). I hope this helps, if you have any additional questions please don’t hesitate to ask! 🙂

      Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Privacy Policy