How To: Ice Cream Cone Cupcakes
These won't melt as fast as real ice cream cones.
Photos by Molly Dunn
Two of my favorite desserts are ice cream on a cone and cupcakes. Both are my own personal treats, one having the perfect ratio of frosting to cake, and the other providing a balance of creaminess and crunchiness. I'm the type of person who is always looking for a new and interesting recipe to bake at home, so when I found the method of baking cupcake batter into ice cream cake cones, I knew I had to try it.
There are two ways to make these cupcakes. You can either pour the batter into the cones and bake them standing up, or you can pour the batter into the muffin tins and place the cake cone upside down into the batter as suggested in this Betty Crocker recipe. I prefer the former because the cones won't fall over when you stand them on a plate or counter.
You want the cake to rise just above the rim of each cone.
First, assemble your baking dish by wrapping a muffin pan with aluminum foil. Cut a hole in the aluminum foil over the center of each muffin cup. Gently place a cake cone into the hole so the foil supports the sides.
Next, prepare a cake mix that represents your favorite ice cream flavor. Keep it simple with vanilla and chocolate, or be adventurous and make mint chocolate chip by dyeing the cake batter green and adding peppermint extract and mini chocolate chips. Fill each of the cake cones about 2/3 of the way up the cone -- don't overfill or the cake will spill out of the top. You want the cake to rise just above the rim of the cone.
Place the muffin tin in the oven and bake at 350 degrees for about 25 to 30 minutes.
And no, the cake cones don't burn in the oven. Don't ask me why, they just don't. It's a baking phenomenon that makes no sense to me, but you don't see me complaining. The cones will still have that crunch we all love.
Let the cupcakes cool completely, then decorate the tops with frosting and sprinkles so they look like ice cream. I used an ice cream scoop to put a perfect circle of frosting on the cake, then covered it with rainbow sprinkles.
You want one, don't you?
Cut the cones in half to dive in with a fork and knife, or eat them just as you would ice cream.
I chose vanilla cake with vanilla frosting, but you can always mix and match different flavors with different cone colors.
Try bright pink cones with strawberry cake baked with real strawberries and topped with buttercream frosting; Funfetti cake mix with a variety of brightly colored frosting (blue, pink, yellow, green, etc.); decorate cupcake cones with thin frosting similar to whipped cream, then drizzle with chocolate syrup and maraschino cherries so they look like authentic ice cream sundaes. You could also merge the two desserts and top the cupcake cones with a scoop of ice cream. Who says you can't have your cake and eat, it too?
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.