Ice Cream Cone Cupcakes for the Best Birthday Party Ever
Recipe GLPR37248306864ea2
Whimsical cupcakes baked directly in flat-bottomed ice cream cones, topped with creamy vanilla buttercream frosting, a glossy chocolate shell, colorful sprinkles, and a cherry candy. Perfect for birthday celebrations with a fun, nostalgic presentation.
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Ingredients
1 box vanilla, chocolate, or favorite flavor cake mix
large eggs, oil, and water as directed on cake mix box
24 flat-bottom ice cream cones
4 sticks salted butter, slightly softened
8 cups powdered sugar
1/3 cup milk
1 tablespoon pure vanilla extract
2 cups chocolate chips
4 tablespoons vegetable shortening
sprinkles for decoration
24 sour cherry candies
Directions
Preheat your oven to 350°F. Arrange two standard 12-cup muffin pans on your work surface.
Place one flat-bottom ice cream cone into the bottom of each muffin cup, standing upright. You will have 24 cones total filling both pans completely.
Prepare the cake batter according to package directions, using eggs, oil, and water as specified. Mix until smooth.
Carefully fill each cone with approximately 1/4 cup of cake batter, being gentle to avoid tipping them over.
Place both muffin pans in the preheated oven and bake for approximately 15 minutes, until the cake tops are puffy and spring back when lightly touched in the center.
Remove the pans from the oven and allow the cupcake cones to cool completely at room temperature before frosting.
In a stand mixer bowl, combine the softened butter, milk, and vanilla extract. Beat on low speed until smooth and fully combined.
With the mixer on low speed, slowly add the powdered sugar in batches until just combined and incorporated.
Increase the mixer speed to high and beat the frosting for about 1.5 minutes until light and fluffy. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency.
Transfer the frosting to a piping bag fitted with a jumbo open star tip, or use a spatula to generously frost the top of each cooled cupcake cone.
Immediately after frosting, sprinkle each cupcake with colorful sprinkles and top with one sour cherry candy while the frosting is still soft.
For a chocolate-dipped version, refrigerate the frosted cupcake cones for about one hour to allow the frosting to firm up.
In a microwave-safe bowl, combine the chocolate chips and vegetable shortening. Microwave in 30-second intervals, stirring thoroughly between each interval, until completely smooth and melted.
Remove the chilled cupcakes from the refrigerator. Dip each frosted cupcake cone into the warm chocolate coating, allowing excess chocolate to drip off for a moment before standing it upright on a surface.
While the chocolate is still wet, immediately sprinkle with colorful sprinkles and top with a sour cherry candy if desired. Allow to set before serving.
