The Cupcake Project: Ice Cream Cone Cupcakes – Homemade Cupcakes Recipe

The Cupcake Project: Ice Cream Cone Cupcakes – Homemade Cupcakes Recipe

For week 3 of The Cupcake Project I made these super, cute Ice Cream Cone Cupcakes! If you’ve been following along my little homemade cupcake (obsession) journey, you know I’m baking my way through this amazing cookbook. If you haven’t been following, you seriously need to catch up! Week 1 I make the out of this world Chocolate Malt Cupcakes, which totally take you back to the old fashioned Soda Fountain days. Week 2 I whipped up some Orange Creamsicle Homemade Cupcakes. And for real… just like those creamy ice cream bars you loved as a kid! I picked these Ice Cream Cone Cupcakes for week 3 because Summer is literally this.close to being here and ya know what that means! Right! Kids out of school, block parties, BBQ’s… All that fun stuff. These seemed to be a perfect choice. I picked up this cool cookbook by Lizzy Early at Sam’s Club and I have to say, best $12 I’ve spent in a long time! And.. CUPCAKES!!! As if baking homemade cupcakes weren’t fun enough for me, these Ice Cream Cone Cupcakes maybe, sort of had me giggle and clap like a 14 year old girl going to prom. Ethan came home from school the day I made them and did the same thing. A-Freaking-A-Dorable! Ready to get your homemade cupcakes baking on with me?

Ice Cream Cone Cupcakes

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The Cupcake Project: Ice Cream Cone Cupcakes – Homemade Cupcakes Recipe

Ingredients

Cake:
• 20-24 Small Ice Cream Cones (flat bottom cones!)
• 1 Box Devil's Food Cake Mix (I used Pillsbury)
• 3 Eggs
• 1/2 Cup Oil
• 1 Cup Milk
• 1/2 Cup Sour Cream
• 2 TSP Vanilla Extract
Vanilla Buttercream Frosting:
• 1 Cup Butter (softened)
• 2 TSP Vanilla Extract
• 4-5 Cups Powdered Sugar
Chocolate Dip Coating:
• 1 1/2 Cups Chocolate Dipping Candy NOT Chocolate Chips (see note)
• Sprinkles For Decorating
Note:
• Dipping candy chocolate is totally different than chocolate chips. It doesn't contain added stabilizers. Dipping chocolate are those little 'disks'. Use those for this recipe! Plus, they taste divine!

Instructions

For The Ice Cream Cone Cupcakes:

Start by preheating your oven to 350*. Using a muffin pan, place 1 cone in each well. I found that since the bottom of the cones have a 'seam', if you smooth it out a bit with your finger, they stand up perfectly! Sift cake mix in small bowl and set aside. In large bowl, mix eggs, oil, milk, vanilla and sour cream. Slowly add your sifted cake mix to the large bowl and mix until it's smooth and lump free. Remember, lumps are yucky!

Like I always say, use a food scoop to pour batter into cupcake liners (in this case the ice cream cones) It makes it way less messy and no guessing to get them filled the right amount. Fill cones with batter to just about 1/2 inch from the top. Depending on your oven you'll bake for 15-20 minutes. We were closer to the 17 mark. Use the old 'toothpick comes out clean' trick to test! Set those aside to cool. (keep in muffin pans) While they are cooling off, let's make some frosting...

For Vanilla Buttercream:

In large mixing bowl, beat the butter for about 2 minutes. Add vanilla extract and continue to beat until smooth. Now slowly start to add your powdered sugar. When you achieve your desired consistency, you're done! You may need all or slightly less depending on how tall you plan to decorate the ice cream cone cupcakes before dipping in chocolate. If it's a bit too thick, you can add a tablespoon of milk at a time. If it's a bit too thin, add a tad more powdered sugar a little at a time.

For Chocolate Coating:

On stove top or microwave (I used the microwave) melt chocolate until it's smooth and creamy. Stir constantly! You don't want it boiling, it will burn. Just warm and melty. Cones are easier to dip when chocolate is in a tall and wide container. Dunk each cone in chocolate making sure NOT to reach the rim of the cone. The chocolate will run down the cone and cover that. Since the chocolate cools quickly, top with sprinkles immediately!

And, you're done! Super cute, right?

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(c) SassyGirlz.net 2013

Ice Cream Cone Cupcakes – The Verdict

Are these homemade cupcakes fun or what?!?! Like I said, Ethan and I both clapped and giggled over them. I think when his birthday rolls around this summer, I’m making these Ice Cream Cone Cupcakes rather than a cake. Well, maybe. If I haven’t stumbled into a can’t resist superhero cake idea anyways. I cut 1 in 1/2 so you can see the inside. I still think the BBQ / block party idea is perfect for these as well! And, the Beer Can Chicken recipe for grilling, I made on the other blog would be an awesome way to kick off summer with these for dessert, no? Go on! Invite the neighbors over and impress them with your mad cooking skillz! There’s 1 thing that I would change next time. Before adding the frosting, I am going to pump in some vanilla pudding to the center of the cupcakes. That will really be a party in your mouth, right?!!?? I know, I amaze myself sometimes too.

Don’t forget to check back next week and see which homemade cupcake I pop out with! So, what do ya think? Up for baking your own Ice Cream Cone Cupcakes? You know ya wanna!

**UPDATE**

Week 1, Our Chocolate Malt Homemade Cupcakes! Just like an old fashioned soda fountain drink. My dad’s favorite!

Week 2, we made Orange Creamsicle Cupcakes. Oy… Remember those Ice Cream bars?? THAT!!

For Week 3, we made Ice Cream Cone Cupcakes! All the Summer fun, no melty mess! And super cute for Summer BBQ’s and parties. HUGE hit with the kiddies!

Week 4 we made THE prettiest homemade cupcakes ever. Really… Strawberry Pink Lemonade Cupcakes are DA BOMB!

Week 5 came on The 4th of July, so naturally we baked these 4th of July Cupcakes.

Week 6 I made these Uh.Maze.Ing White Chocolate and Blackberry Cupcakes. Oh.My.Lanta! Just go check out the photo and tell me you don’t want to make them! Gorgeous!

Week 7 we whipped up some sweet and tart Lemon Lime Cupcakes. Perfect for Spring and Summer dessert baking!

Get a copy of this cookbook I’m baking along to here: