Chocolate Cupcake Cones

I put these on because they’re different and ingenious. And if you had to cook for a party of college girls you’d score points for originality. I don’t know if you’d lose your man card or not.

I also like them because I hate trying to peel the paper off of a cupcake and I often burn cupcakes in the tins despite hosing the cups down with a gallon of Pam.  And let’s not forget that this is a cupcake for a person on the go.

Makes about 2 dozen cupcake cones.


24 ice cream cones

2 cup flour

2 cup granulated sugar

1/4 tsp salt

4 heaping tbsp cocoa powder

1 cup unsalted butter

1 cup boiling water

1/2 cup milk

2 eggs, beaten

1 tsp baking soda

1 tsp vanilla extract


Preheat the oven to 350 degrees and position a rack in the center. Carefully unwrap the ice cream cones and place them in 2 muffin tins, one cone per cup. You want to stand them in the cups.

In a large bowl whisk together the flour, sugar and salt.

In a small sauce pan melt the butter on low heat then stir in the cocoa. Add the boiling water and allow the mixture to boil for 30 seconds. Remove it from the heat then pour it into the flour mixture and combine it smoothly.

In a medium-sized bowl stir together the milk, beaten eggs, baking soda and vanilla. Add it to the chocolate mixture and mix it well.

Spoon the batter into the ice cream cones making sure not to spill on the outsides. You should be careful not to overfill the cones since they can overflow in the oven making a big mess. I filled mine up to a ¼ inch below the inside rim, but I did a test cone before deciding and yours might be different because everyone’s oven is unique. Bake them for 22 – 24 minutes until a toothpick inserted into the middle comes out clean. Transfer them to a cooling rack and let them cool for at least 10 minutes before frosting and decorating.

Creamy Vanilla Frosting

1 cup milk

5 tbsp flour

1 tsp vanilla extract

1 cup butter, room temperature

1 cup granulated sugar


In a small sauce pan whisk together the milk and flour until it’s smooth. Heat it over medium heat stirring constantly until it thickens quite a lot. Set it aside a cool it completely. When it’s cooled mix in the vanilla.

In a large bowl with an electric mixer and the whisk attachment beat the butter and sugar until it’s light a fluffy, scraping down the bowl as needed. Add the cooled flour mixture and whip it on high until it resembles whipped cream, about 45 seconds of hard mixing.

Spoon the frosting into a piping bag fitted with your favourite tip and generously frost the cone cupcakes to simulate that delicious soft serve ice cream. Top with a stemmed maraschino cherry and enjoy!



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