Chocolate-Dipped Ice Cream Cone Cupcakes Recipe

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Chocolate-Dipped Ice Cream Cone Cupcakes Recipe

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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
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min.

Ingredients

  • 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 (24 ounces) semisweet chocolate chips
  • 1/4 cup shortening
  • Colored sprinkles

Directions

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. Yield: 2 dozen.
Originally published as Chocolate-Dipped Ice Cream Cone Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p181

  • 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 (24 ounces) semisweet chocolate chips
  • 1/4 cup shortening
  • Colored sprinkles
  1. Preheat oven to 350°. Grease 24 mini-muffin cups. Stand ice cream cones in additional mini-muffin cups.
  2. 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).
  3. 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.
  4. For frosting, beat butter and shortening until blended. Gradually beat in confectioners' sugar, milk and vanilla on medium speed until soft peaks form.
  5. 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.
  6. 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. Yield: 2 dozen.
Originally published as Chocolate-Dipped Ice Cream Cone Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p181

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