Ice cream cone cupcakes make an amazing birthday party treat. You'll be everyone's favorite party-thrower forevermore!
I remember the very first time I had an ice cream cone cupcake. I was in the third grade and a class mom brought them for a birthday. I was in awe! The fact that it looked like an ice cream cone but had CAKE inside was magical to me, and looking back I think it was the first spark in my interest in creative desserts.
Third grade was also the year that a certain adorable blonde boy gifted me with his eraser collection. What I’m saying is, 3rd grade was a banner year.
Almost 30 years later, I still turn to ice cream cone cupcakes when I’m looking for a creative and festive treat. I’ve even made ice cream cone krispie treats that makes an adorable party favor!
Today though, we are going back to basics. Classics never go out of style, and neither do these guys. If you really want to go all out, give the cones a dip in a soft chocolate shell – you can even use butterscotch or white chocolate chips to make the coating. Sprinkles and a red “cherry” candy finish off these adorably fun treats.
I call these a triple threat – fun make, fun to eat, and fun to look at.
Any birthday party would be amazing with these instead of a regular ol' sheet cake. Plus, there's none of that awkward cake-cutting where everyone requests a specific size of slice. It's cake, people. Get it together and accept that there are calories, and you're holding up the process by asking for "just a tiny slice". Just sayin'.
Please note that I doubled my normal frosting recipe in order to swirl it on high, ice cream style. If you plan on frosting normally, please half the frosting recipe. Cupcakes are best served the same day.
Kristan always has the best cupcake ideas! Don't believe us? You must see her chocolate caramel corn cupcakes and banana cupcakes too.
For the Cupcakes:
For the Frosting:
- 1 box cake mix, vanilla, chocolate, or any flavor you prefer
- eggs, oil and water, as needed to prepare as directed on the back of the box
- 24 flat bottom ice cream cones
For the Soft Chocolate Shell (optional):
- 4 sticks salted butter, slightly softened
- 1/3 cup milk
- 1 tablespoon pure vanilla extract
- 8 cups powdered sugar
- 24 sour cherry candies
- 2 cups chocolate
- 4 tablespoons vegetable shortening
For the Cupcakes:
Preheat oven to 350°F. Place one ice cream cone in the bottom of each muffin tin, 24 times, filling 2 muffin pans completely. Set aside.
Prepare cake batter as directed on the box. Fill each cupcake with about 1/4 cup of cake batter. Carefully place pans in the oven and bake until tops are puffy and spring back when lightly touched in the center, about 15 minutes. Remove from oven and let cool completely.
For the Frosting:
In the bowl of your mixer, beat butter, milk and vanilla on low speed until smooth and combined.
With the mixer on low, slowly add powdered sugar until just combined.
Increase mixer speed to high and beat for a minute and a half.
If frosting is too thick, add milk a tablespoon at a time until desired consistency is reached.
With a spatula, or a piping bag fitted with a jumbo open star tip, frost your cupcakes.
- If leaving undipped, sprinkle immediately with sprinkles and top with a cherry candy.
- If dipping, place cones in the refrigerator for about an hour so the frosting can chill.
For the Chocolate Shell:
In a microwave safe bowl, heat chocolate chips and shortening for a few minutes, stopping every 30 seconds to stir thoroughly until smooth.
Dip cupcake cones in the chocolate, allowing excess chocolate to drip off for a second before placing right side up.
Immediately sprinkle with sprinkles and top with a candy if desired.