Ice Cream Cone Cupcakes

Cupcakes made in ice cream cones are loads of fun, and since there aren’t any cupcake wrappers to throw away when you’re done eating them, they’re my go-to for parties.

If you’ve ever tried an ice cream cone cupcake recipe, and had the cones get soggy in a matter of hours, I have a secret fix for that: brownie batter, instead of cake batter. Since brownie batter isn’t as moist, the cones stay crisp. So, you can make your cupcakes a day ahead without fear of them turning soggy on you, and you can even store them and enjoy them over several days. But they’re so good, that’ll never happen.

Watch me make a batch, or skip straight to the recipe below.

Ice Cream Cone Cupcake Recipe

Ingredients:

1 batch of brownie batter (use a box mix or my homemade brownie mix)
1 box of flat-bottomed sugar cones
Frosting (here’s my buttercream frosting recipe)

What You Do:

Make a batch of your favorite brownie batter.

Then, use a spoon to fill ice cream cones with the batter, until it’s level with the top of the cone.

Stand the filled cones up in a muffin pan. Then, bake according to your brownie recipe. Continue adding time, until a toothpick inserted in the center of one of the brownie cupcakes comes out with just a few crumbs. Using my homemade brownie mix, this took one hour in my oven.

Tip: If you want to get fancy, there are actual ice cream cone baking racks that you could use to keep your ice cream cone cupcakes from knocking over while baking and transporting.

Allow your cupcakes to cool. Then, frost them …

or serve them with a scoop of ice cream on top.

If you decide to go this route, I recommend filling the cones two-thirds of the way full with batter. This will keep the cupcakes below the top of the cone, so the ice cream sits firmly on the cone. This is a really fun way to serve ice cream and cake, and it completely eliminates the need for plates, forks and spoons.

When I made a batch of the two-thirds full cones, it took 35 minutes in my oven.

See how beautifully the cupcakes fill the cones? The portion above the cone has a brownie-like consistency and the portion inside the cone has a cake-like consistency. So good!

Yield:

10-11 regular-size cupcakes. 12-13, if you do the two-thirds full version.

Want something other than chocolate? Then, use a blondie mix instead.

How to Transport Ice Cream Cone Cupcakes

Want to take these cupcakes to a party or get together? Just stick the cupcakes inside pint-sized canning jars, and carry them in a canning jar case. This will keep them from knocking over on the way.

Print

More Dessert Recipes You Have to Try

Mug Cakes

Homemade Yellow Cake Mix