This recipe is taken from the 2010 Milk Calendar. Just when the kids thought cupcakes were fun enough…baked in ice cream cones they’re even better! This easy one-bowl batter can be made in both chocolate and vanilla versions to make everyone happy.
- Prep: 15 min - 20 min
- Cooking: 30 min
- 12 flat-bottomed ice cream cones
- 3/4 cup (175 mL) granulated sugar
- 1/2 cup (125 mL) unsweetened cocoa powder
- 1 cup (250 mL) Milk
- 1 egg
- 1/2 cup (125 mL) butter melted
- 2 tsp (10 mL) vanilla
- 1 3/4 cups (425 mL) all-purpose flour
- 1 1/2 tsp (7 mL) baking powder
- 1/4 tsp (1 mL) salt
- Chocolate Icing
- 3/4 cup (175 mL) semisweet chocolate chips
- 2 tbsp (30 mL) Milk
- 1/4 cup (50 mL) sour cream (not fat-free)
- Sprinkles or other candies
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
Preheat oven to 350°F (180°C). Cut twelve strips of foil from a roll, each about 2-inches (5 cm) wide. Scrunch 1 strip around the bottom of each ice cream cone and nestle into muffin pan to hold cones in place.
In a large bowl, whisk together sugar and cocoa; gradually whisk in Milk until blended. Whisk in egg, butter and vanilla. Without stirring, sprinkle with flour, baking powder and salt; stir until evenly moistened.
Spoon batter into ice cream cones, heaping slightly; smooth tops. Bake for about 30 min or until tester inserted into centre cupcake comes out clean. Let cool completely in pan on rack.
Icing: In a microwave-safe bowl or measuring cup, combine chocolate chips and Milk. Microwave on Medium (50%) power for 1 to 2 min or until chocolate is melted (or heat in a small saucepan over low heat); stir until smooth. Stir in sour cream. Let cool slightly.
Spread icing over cooled cupcakes and decorate with sprinkles as desired.
Tip for Kids: Decorating these cupcakes makes a terrific party activity. Set out small bowls of the icing with spoons, sprinkles, fresh berries and other candies and let the kids decorate their own “ice cream cone”.Cooking Tip: To make Vanilla Cupcakes, omit cocoa powder, decrease sugar to 2/3 cup (150 mL), increase vanilla to 1 tbsp (15 mL) and the flour to 2 cups (500 mL). To make vanilla icing: Beat 1/4 cup (50 mL) softened butter, 2 tbsp (30 mL) Milk, 1 tsp (5 mL) vanilla and 1-1/2 cups (375 mL) icing sugar until fluffy, adding a little more Milk if necessary to thin.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||7 % / 77 mg|