Ice Cream Cone Cupcakes
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
Ingredients
- 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
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
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.
Tips
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 information
Per serving| Energy: | 312 Calories |
| Protein: | 5 g |
| Carbohydrate: | 44 g |
| Fat: | 14 g |
| Fibre: | 2.7 g |
| Sodium: | 67 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 7 % / 77 mg |
| Magnesium: | 29 % |
| Folate: | 22 % |
| Zinc: | 21 % |
| Phosphorus: | 17 % |
