An easy-to-do chocolate cake in ice cream cones with yummy cheese frosting. A sure hit with kids and adults!
Original recipe makes 10 cupcakes
Ingredients
10 flat-bottomed wafer ice cream cones
1 cup all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup water
1 tablespoon unsweetened cocoa powder
2 eggs
1/4 cup buttermilk
1 teaspoon vanilla extract
1/3 cup cream cheese, softened
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla extract
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PREP
20 mins
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COOK
30 mins
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READY IN
1 hr 50 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Set ice cream cones upright in 10 muffin cups.
- Whisk flour, white sugar, baking soda, and salt together in a mixing bowl.
- Melt butter in a saucepan over low heat; stir in water and cocoa powder until thoroughly combined.
- Stir melted butter mixture into flour mixture. Stir in eggs, buttermilk, and 1 teaspoon vanilla extract until the batter is moistened.
- Beat batter with an electric mixer on medium speed until thoroughly combined, about 1 minute.
- Spoon chocolate cake batter into ice cream cones, leaving about 1 inch of space at the top.
- Bake immediately in the preheated oven (to avoid cones becoming soggy) until a toothpick inserted into the middle of a cake center comes out clean, about 30 minutes.
- Let cupcakes cool thoroughly, about 1 hour.
- Beat cream cheese, confectioners’ sugar, and 1/2 teaspoon vanilla extract together in a bowl until smooth and creamy. Frost cupcakes with the cream cheese frosting.
Nutrition
Calories: 292 kcal
Carbohydrates: 39.9 g
Cholesterol: 75 mg
Fat: 13.4 g
Fiber: 0.6 g
Protein: 3.9 g
Sodium: 236 mg