Indulge in a delightful baking adventure with our surprise cupcake cones, a unique and irresistible treat that combines the best of cupcakes and ice cream cones. These charming cones are filled with fluffy and moist cupcakes, topped with a variety of frosting flavors, and dipped in rich chocolate ganache.
This article features a collection of surprise cupcake cone recipes, each offering a unique flavor combination to tantalize your taste buds. From classic vanilla cupcakes with chocolate frosting to decadent red velvet cupcakes with cream cheese frosting, there's a recipe for every sweet tooth.
We'll guide you through the process of making these delightful treats step-by-step, ensuring that you achieve perfect results every time. From preparing the cupcake batter to baking the cones and assembling the final product, we'll provide detailed instructions and helpful tips to make the process enjoyable and successful.
So get ready to embark on a culinary journey and create these delightful surprise cupcake cones that will surely impress your friends and family. Whether you're a seasoned baker or just starting out in the kitchen, these recipes are designed to be easy to follow and guarantee a delicious outcome.
ROSE CUPCAKE CONES
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F.
- Combine the flour, cornstarch, salt and baking powder in a medium bowl. Set the dry mixture aside.
- In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. Add the oil, vanilla extract, rosewater and food coloring.
- With the mixer running on low speed, add the dry mixture and the milk to the wet mixture in two or three alternating batches and mix until just barely combined. Using a rubber spatula, gently fold in the sprinkles until they're evenly distributed.
- Arrange the ice cream cones in a 9-by-13-inch pan. Add the batter to a large piping bag and snip a hole at the tip about 1-inch wide (or use a 1-inch tip). Fill the ice cream cones to the inner line of each cone. Bake for 20 minutes. Let cool in the pan for 10 minutes and then transfer the cupcakes to a wire rack to cool completely, about 1 hour.
- For the frosting: Meanwhile, in a stand mixer fitted with the paddle attachment, beat the butter until smooth, then gradually beat in the powdered sugar. Add the milk, rosewater, vanilla extract and salt and beat to combine.
- For the assembly: Decorate the cupcakes with the frosting of your choice. Or, if you made a double batch of frosting to have enough for the roses, separate the frosting, adding dye if you choose, and place into piping bags fitted with a rose petal tip and a leaf tip. Directly onto the center of the cupcake, pipe one small arch shape with the rose petal tip, then another halfway overlapping the previous petal, continuing until your flower is complete. Using the piping bag with the leaf tip, add leaves. You can also form any other decorations your heart desires (for example, using a star tip for adornments). Add the sprinkles.
SURPRISE CUPCAKE CONES
Candy treasures are hidden and bound to be found in ice cream cone look-alikes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (or 325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups; place mini paper baking cup in each of 18 mini muffin cups. Make cake batter as directed on box. Spoon batter evenly into regular and mini muffin cups.
- Bake mini cupcakes 10 to 14 minutes, regular cupcakes 15 to 20 minutes (18 to 24 minutes for dark or nonstick pan), or until toothpick inserted in center comes out clean. Remove from pans to cooling racks. Cool completely, about 30 minutes.
- If ice cream cone holder is unavailable, make a holder for the cones by tightly covering the tops of 2 empty square or rectangular pans (at least 2 to 2 1/2 inches deep) with heavy-duty foil. With sharp knife, cut 18 "stars" in foil, 3 inches apart, by making slits about 1 inch long.
- Place about 2 teaspoons candies in each ice cream cone. Remove paper cups from cupcakes. For each cone, frost top of 1 regular cupcake with frosting; turn upside down onto a cone. Frost bottom (now the top) of cupcake. Place mini cupcake upside down on frosted regular cupcake; frost side of regular cupcake and entire mini cupcakes completely (it's easiest to frost from the cone toward the top). Sprinkle with candy decors. Push cone through foil opening in cone holder; the foil will keep it upright. Store loosely covered.
Nutrition Facts : Calories 490, Carbohydrate 68 g, Cholesterol 35 mg, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake Cone, Sodium 250 mg, Sugar 52 g, TransFat 3 1/2 g
GHOSTLY CUPCAKE CONES
Top peanut buttery cupcakes with your favorite frosting and spirited faces to make these frightfully ghostly treats. They'll vanish into thin air before you know it! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk, beating well after each addition. , Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on wire racks. Pipe frosting over cupcake tops in ghost shapes; arrange jimmies and sprinkles on frosting as desired to create facial features.
Nutrition Facts : Calories 172 calories, Fat 6g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 166mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
DEVIL'S FOOD CUPCAKE CONES
Provided by Lorraine Pascale
Categories dessert
Time 40m
Yield 12 cupcake cones
Number Of Ingredients 14
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 CUPCAKE CONES
I experimented with these cupcakes when my girls were young. Now, I'm a grandmother of nine, and these are still our favorites. They're a great treat for kids to bring to school.-Betty Anderson, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- Prepare cake mix according to package directions; set aside. In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth; stir in chocolate chips. , Place ice-cream cones in muffin cups. Spoon about 1 tablespoon of cake batter into each cone; top with a rounded teaspoon of cream cheese mixture. Fill with remaining batter to within 3/4 in. of top. , Bake at 350° for 25-30 minutes or until a toothpick comes out clean., In a small bowl, beat the shortening, confectioners' sugar and vanilla until smooth. Add enough milk to achieve spreading consistency. Frost tops of cooled cones and top with sprinkles.,
Nutrition Facts : Calories 223 calories, Fat 10g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 146mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 2g protein.
CUPCAKE CONES
Children love this treat, which is not as messy as a piece of cake. -Mina Dyck, Boissevain, Manitoba
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk, beating well after each addition. , Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on wire racks. Frost and decorate as desired.
Nutrition Facts : Calories 171 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 162mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
CANDY-TOPPED CUPCAKE CONES
The cake bakes right inside the cone! Just decorate and enjoy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 30
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Make cake batter as directed on box. Fill 12 cones about half full of batter. Stand cones in muffin pan. Refrigerate any leftover batter until ready to fill and bake remaining cones.
- Bake 21 to 26 minutes or until toothpick carefully inserted in center comes out clean. Cool completely, about 1 hour.
- Frost with frosting and decorate. Store loosely covered.
Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake Cone, Sodium 125 mg, Sugar 13 g, TransFat 1 g
BEARY FUN CUPCAKE CONES
Make a big splash with sweet cupcakes that bake right inside the cones!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 30
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Make cake batter as directed on box. Fill 12 cones about half full of batter. Stand cones in muffin pan. Refrigerate any leftover batter until ready to fill and bake remaining cones.
- Bake 21 to 26 minutes or until toothpick carefully inserted in center of cupcake comes out clean. Cool completely, about 1 hour.
- Frost with frosting and decorate. Store loosely covered.
Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake Cone, Sodium 125 mg, Sugar 13 g, TransFat 1 g
Tips:
- Use a high-quality vanilla cupcake mix for the best results.
- Be sure to mix the batter according to the package directions.
- Fill the cupcake cones about 2/3 full to prevent them from overflowing.
- Bake the cupcakes according to the package directions, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before dipping them in the chocolate ganache.
- If you don't have a piping bag, you can use a spoon to drizzle the chocolate ganache over the cupcakes.
- Sprinkle the cupcakes with your favorite toppings while the chocolate ganache is still wet.
- Serve the cupcakes immediately, or store them in an airtight container at room temperature for up to 2 days.
Conclusion:
Surprise cupcake cones are a fun and easy way to dress up a classic dessert. They're perfect for parties, picnics, or any other special occasion. With a variety of flavors and toppings to choose from, there's sure to be a surprise cupcake cone that everyone will love. So next time you're looking for a creative and delicious dessert, give surprise cupcake cones a try. You won't be disappointed!
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