Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes

By Erin Huffstetler | 03/06/2018 | No Comments
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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.

Fill Cones to the Top With Batter

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

Ice Cream Cone Cupcakes Ready for Oven

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.

Unfrosted Ice Cream Cone Cupcakes

Allow your cupcakes to cool. Then, frost them …

Ice Cream Cone Cupcake with a Scoop of Vanilla Ice Cream

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.

Inside of Ice Cream Cone Cupcake

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.

Ice Cream Cone Cupcakes Made With Blondies

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

How to Transport Ice Cream Cone Cupcakes

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.

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Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes

Serve these ice cream cone cupcakes at your next party. There are no cupcake wrappers to throw away, and no dishes to wash.


  • Author: Erin Huffstetler, myfrugalhome.com
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes (plus additional time as needed)
  • Total Time: 25 minutes (plus additional baking time)
  • Yield: 10-11 full-size. 12-13, if you make the two-thirds full version.
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Ingredients:

Instructions:

Make a batch of your favorite brownie batter.

Spoon it into the ice cream cones, until it’s level with the top.

Stand the cones up in a muffin pan, and bake according to the brownie recipe. Continue adding time, until a toothpick inserted in the center of a cupcake comes out with just a few crumbs.

Let the cupcakes cool. Then, frost them, or add a scoop of ice cream to the top.

Notes

If you decide to serve your cupcakes with a scoop of ice cream, fill the cones only two-thirds full with batter. This will give you a flat top for the ice cream to sit on.

To transport your cupcakes, place each one in a pint-sized canning jar, and carry them in a canning case. This will keep them from knocking over.

More Dessert Recipes You Have to Try

How to Make Mug Cakes

Mug CakesHomemade Yellow Cake Mix

Homemade Yellow Cake Mix

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