Best 6 Chocolate Cupcake Cones Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge your sweet cravings with our delectable Chocolate Cupcake Cones, a delightful treat that combines the richness of chocolate cupcakes with the crispy texture of ice cream cones. These individual desserts are not only visually appealing but also a symphony of flavors and textures. The moist and fluffy chocolate cupcakes are perfectly nestled inside crispy sugar cones, creating a delightful contrast that will tantalize your taste buds. Topped with a luscious chocolate ganache and an assortment of colorful sprinkles, these cupcake cones are a feast for the eyes and a delight to the palate. Get ready to embark on a culinary journey as we guide you through the simple steps to create these irresistible treats in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE-DIPPED ICE CREAM CONE CUPCAKES



Chocolate-Dipped Ice Cream Cone Cupcakes image

I created this recipe based on our family's love of chocolate-dipped ice cream cones. Red heart-shaped sprinkles make them fun for Valentine's Day. Vary the color to match the occasion. -Jennifer Gilbert, Brighton, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 12

1 package French vanilla or yellow cake mix (regular size)
24 ice cream cake cones (about 3 inches tall)
FROSTING:
1 cup butter, softened
1/2 cup shortening
6 cups confectioners' sugar
1/4 cup 2% milk
2 teaspoons vanilla extract
GLAZE:
4 cups semisweet chocolate chips
1/4 cup shortening
Colored sprinkles

Steps:

  • Preheat oven to 350°. Grease 24 mini-muffin cups. Stand ice cream cones in additional mini-muffin cups., Prepare cake mix batter according to package directions. Fill each greased muffin cup with 1 tablespoon batter. Divide remaining batter among ice cream cones (scant 2 tablespoons each)., Bake until a knife inserted in center comes out clean, 15-20 minutes. Cool in pans 5 minutes. Transfer both plain and cone cupcakes to wire racks; cool completely., For frosting, beat butter and shortening until blended. Gradually beat in confectioners' sugar, milk and vanilla on medium speed until soft peaks form., To assemble, spread a small amount of frosting on bottom of each plain cupcake; attach to top of a cone cupcake. Spread remaining frosting over top cupcakes, rounding tops to resemble a scoop of ice cream. Freeze until frosting is firm, 5-10 minutes., For glaze, in a large metal bowl over simmering water, melt chocolate and shortening, stirring until smooth. Dip tops of cones in chocolate mixture. Decorate with sprinkles. Let stand until set.

Nutrition Facts :

THE BEST CHOCOLATE CUPCAKES



The Best Chocolate Cupcakes image

The only chocolate cupcake recipe you'll ever need. We love these for the deep rich chocolate flavor and their moist and springy interiors. It's the perfect cake base for any frosting.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 24 cupcakes

Number Of Ingredients 17

2 cups cake flour (see Cook's Note)
3/4 cup Dutch-process cocoa powder (see Cook's Note)
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
3/4 cup warm coffee
1/2 cup vegetable oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate chips or semisweet chocolate (64-percent cacao), chopped
2 sticks (16 tablespoons) unsalted butter, at room temperature
1/2 teaspoon kosher salt
1 cup confectioners' sugar
2 teaspoons Dutch-process cocoa powder
1 1/2 teaspoons pure vanilla paste or extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
  • Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
  • Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
  • Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
  • For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool until room temperature, about 30 minutes.
  • Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the melted chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
  • Transfer the frosting to a pastry bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.

DEVIL'S FOOD CUPCAKE CONES



Devil's Food Cupcake Cones image

Provided by Lorraine Pascale

Categories     dessert

Time 40m

Yield 12 cupcake cones

Number Of Ingredients 14

12 flat-bottomed ice cream cones
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 1/2 ounces dark chocolate, chopped
1 1/4 cup all-purpose flour
3/4 cup granulated sugar
1/3 cup unsweetened cocoa powder (not Dutch process)
2 teaspoons baking powder
Pinch kosher salt
2 large eggs
2 1/2 cups confectioners' sugar
Seeds scraped from 1 vanilla bean or 2 teaspoons pure vanilla extract
Blue food coloring and pink food coloring, optional
6 rolled wafer cookies such as Pirouline, halved crosswise (optional)
Sprinkles or nonpareils (optional)

Steps:

  • Make the cupcake cones: Preheat the oven to 350 degrees F. Place 1 ice cream cone in each cup of a 12-cup muffin pan and set aside.
  • Melt the butter in a small saucepan over low heat. Pour over the chocolate in a small heatproof bowl; let sit a minute to melt, then stir together and set aside.
  • In a large bowl, combine the flour, sugar, cocoa powder, baking powder, salt and eggs. Stir to break the eggs, then stir with the dry ingredients until the batter is smooth. Add the chocolate-butter mixture and stir until well combined.
  • Spoon the batter into a piping bag and pipe into the cones, dividing it equally among the cones, no more than three-fourths full. Bake until a cake tester or toothpick inserted into the center of the cake comes out clean and the cakes spring back to the touch, 20 to 25 minutes. Remove from the oven and let cool completely.
  • Beat together the butter, confectioners' sugar and vanilla in a large bowl with a handheld mixer on medium-high speed, until light and fluffy, 3 to 5 minutes. Divide the frosting into bowls and tint with the food coloring, as desired. Transfer each colored frosting to a piping bag fitted with a star tip. Pipe a swirl of frosting onto each cupcake cone and decorate with a piece of cookie and sprinkles.

CHOCOLATE CUPCAKES



Chocolate Cupcakes image

Chocolate cupcakes are the ultimate party food. Make some for your next party!

Provided by Ladan M Miller

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 30m

Yield 16

Number Of Ingredients 10

1 ⅓ cups all-purpose flour
¼ teaspoon baking soda
2 teaspoons baking powder
¾ cup unsweetened cocoa powder
⅛ teaspoon salt
3 tablespoons butter, softened
1 ½ cups white sugar
2 eggs
¾ teaspoon vanilla extract
1 cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
  • Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

Nutrition Facts : Calories 157.8 calories, Carbohydrate 29.8 g, Cholesterol 30.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 2.2 g, Sodium 114.5 mg, Sugar 19.6 g

CHOCOLATE CUPCAKE CONES



Chocolate Cupcake Cones image

Be the hero at your child's birthday party with these faux ice cream cones.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 14

Number Of Ingredients 11

14 flat-bottom wafer ice-cream cones
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plus 2 tablespoons milk
5 ounces unsweetened chocolate, chopped
12 tablespoons (1 1/2 sticks) unsalted butter
1 1/2 cups plus 2 tablespoons sugar
1 large egg, lightly beaten
1 1/2 teaspoons pure vanilla extract
1/2 cup heavy cream

Steps:

  • Heat oven to 350 degrees. Stand cones on an ungreased baking sheet. In a mixing bowl, whisk together flour, baking soda, and salt; set dry ingredients aside.
  • Fill a medium saucepan with water and set over medium heat; bring water to a boil. Reduce heat, and let water simmer. In the metal bowl of an electric mixer, combine milk, 2 1/2 ounces chocolate, and 1 stick butter. Set bowl over simmering water, stirring occasionally, until butter and chocolate have melted. Remove bowl from heat; stir in 1 cup sugar.
  • Transfer bowl to mixer fitted with the paddle attachment. Add reserved dry ingredients, and beat until well combined. Add egg and 1 teaspoon vanilla; beat to combine. Pour batter into cones, filling each cone three-quarters full.
  • Transfer baking sheet to oven, and bake until domes form and a cake tester inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from oven, and transfer to a wire rack to cool completely.
  • Meanwhile, make the icing: Combine remaining 1/2 cup plus 2 tablespoons sugar and cream in a heavy saucepan. Set over high heat, and bring to a boil, stirring constantly. Reduce heat to medium; simmer, without stirring, 5 minutes. Remove pan from heat; add remaining 2 1/2 ounces chocolate, stirring until melted. Stir in remaining 4 tablespoons butter and 1/2 teaspoon vanilla. Chill, stirring occasionally, until icing is cool enough to spread. Using an offset spatula, spread icing over cupcake tops. Serve.

CHOCOLATE CUPCAKE CONES



Chocolate Cupcake Cones image

Make and share this Chocolate Cupcake Cones recipe from Food.com.

Provided by Perfect Pixie

Categories     Dessert

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 15

10 -12 flat bottomed waffle cones (recipe calls for 10 but I used 12)
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 3/4 teaspoons baking powder
1/4 teaspoon salt
55 g butter, at room temperature
1/2 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
85 g butter
1 1/2 cups icing sugar, sifted
2 tablespoons double cream (heavy cream)
food coloring (optional)
colored sprinkles

Steps:

  • Pre heat oven to 180 degrees Celsius.
  • Place cones in muffin pan, checking for holes or cracks in the cones.
  • Gently combine sifted flour, cocoa, baking powder and salt in a small bowl, set aside.
  • Combine butter, sugar and egg with a mixer on a medium speed until mixture is lighter in colour and no lumps remain.
  • Add milk and vanilla, reducing speed to low and beat until smooth.
  • Fold in flour mixture until combined.
  • Place even amounts of the batter into each cone, gently tap the bottom of the cone to settle the batter.
  • Bake cupcakes until a toothpick inserted in the centre comes out clean, about 20-30 minutes.
  • Leave to cool completely.
  • Frosting:.
  • Combine butter, icing sugar, cream and vanilla. Using an electric mixer on low speed, beat until smooth - add colouring if you like and mix in
  • Decorate cakes and sprinkle on sprinkles or go wild like me and dip them inches.

Nutrition Facts : Calories 287.5, Fat 13.8, SaturatedFat 8.5, Cholesterol 54.3, Sodium 236.6, Carbohydrate 40.1, Fiber 1.3, Sugar 27.8, Protein 3.1

Tips:

  • Use high-quality chocolate for a richer flavor. A semisweet or dark chocolate with a cocoa content of at least 70% is ideal.
  • Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients blend together more smoothly and create a lighter, fluffier cake.
  • Do not overmix the batter. Overmixing can make the cupcakes tough and dense.
  • Use an ice cream scoop to drop the batter into the cupcake liners. This will help ensure that the cupcakes are all the same size and shape.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking can make the cupcakes dry and crumbly.
  • Let the cupcakes cool completely before frosting them. This will help prevent the frosting from melting.
  • Use a piping bag or a zip-top bag with the corner snipped off to frost the cupcakes. This will help you create a smooth, even frosting layer.
  • Be creative with your decorations! You can use sprinkles, chocolate chips, candy pieces, or even fresh fruit to decorate your cupcakes.

Conclusion:

Chocolate cupcake cones are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect chocolate cupcakes that will be the star of the show at your next party or gathering.

Related Topics