Ice Cream Cone Cupcakes
These ice cream cone cupcakes are definitely going to be making a debut at our next family birthday party. Aren’t they so adorable? They totally look just like upside down, melting ice cream cones!
Making fun cupcakes is one of our favorite things to do. Cookie Monster Cupcakes, Unicorn Cupcakes and Campfire Cupcakes are just a few of our favorites.
Ice Cream Cone Cupcakes
The cupcake part of these are chocolate and the icing is vanilla with confetti sprinkles. You can make these just like we’ve shown below or you can make them into your own creating by making yours mint chocolate chip or maybe strawberry.
There’s so many ways you could do this by changing the cake flavor, icing and sprinkles. We would love to see what you make!
Melted Ice Cream Cones
Even those these look pretty fun and fancy, they aren’t as hard to make as you might think. You can see on the image above, we start with a basic cupcake, then add a scoop of your frosting, then melted chocolate. These are actually easy to ice because you don’t need it to look clean, you just plop it on so it looks like ice cream!
After you’ve put your melted chocolate on, you can add your sprinkles and a cone. Plus, a cherry if you’d like. So fun!
Here are the printable instructions!
Ice Cream Cone Cupcakes
Ingredients
Cupcake Ingredients:
- 1 box of chocolate cake mix
- Eggs
- Water
- Oil
- Gold foil cupcake liners
Frosting Ingredients:
- 1 C unsalted butter softened
- 4-5 C powdered sugar
- 1/4 C heavy whipping cream
- 2 tsp pure vanilla extract
- 1/2 C rainbow confetti sprinkles
- Ghirardelli dark chocolate melting wafers
- Vanilla ice cream cone
- Maraschino cherries
Instructions
Cupcake:
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Preheat oven to 350 degree's
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Follow the directions on the back of the box of the cake mix
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Scoop the batter into the cupcake liners and fill about 3/4 way full
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Bake in the oven for 21 minutes
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Allow to cool completely
Frosting:
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Using a standing mixer, beat the butter on medium speed until creamy
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Mix in the powdered sugar, heavy whipping cream, and vanilla extract until combined and smooth
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If the frosting is to thin, mix in 1/4 C more of powdered sugar
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Fold in the sprinkles
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Once the frosting is combined and smooth, using the ice cream scooper, scoop some frosting and scoop it onto the top of the cupcake
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Using a microwave safe bowl, melt the Ghirardelli chocolate until melted and smooth
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Pour into a squeeze bottle
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Pipe the chocolate onto the frosting to look like fudge
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Sprinkle some confetti sprinkles onto the chocolate and top with a ice cream cone and cherry
