Vanilla cupcakes baked inside ice cream cones and topped with a scoop of buttercream that looks and tastes like ice cream, plus chocolate ganache, rainbow sprinkles and a maraschino cherry.
Ice cream sundae cupcake cones.
Sugar cones are stood up in a cupcake pan, filled with vanilla cupcake batter and baked. One would think the already cooked cones would burn from being twice baked but miraculously they don’t. They become softer after baking but not in a bad way.
The buttercream frosting is perfect because it’s reminiscent of vanilla ice cream and is super light and fluffy. To frost them so they look like an ice cream cone use a release type ice cream scoop.
After they’re frosted the cupcakes are refrigerated briefly to chill so when you put the chocolate ganache on it won’t melt into an oozy puddle.
The ganache is made with milk chocolate chips and heavy cream. Spoon fulls are set on top and swirled over the frosting then topped with sprinkles and a cherry.
Ice cream sundaes reinvented.
Aren’t they the cutest?
- 1 + ½ cups all-purpose flour
- 1 + ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (8 tablespoons) unsalted butter, at room temperature, cut into small pieces
- ¾ cup sugar
- 1 + ½ teaspoons vanilla extract
- 2 eggs
- ½ cup milk, at room temperature
- 18 - 19 sugar cones
- 2 + ½ cups (20 tablespoons) unsalted butter, at room temperature
- 3 cups confectioners' sugar
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- a pinch or two of salt
- 2 cups milk chocolate chips
- 1 cup heavy cream
- 18 - 19 maraschino cherries
- rainbow sprinkles
- Preheat the oven to 350 degree F. Stand 12 sugar cones up in a 12 cup muffin pan.
- In a smallish bowl whisk the flour, baking powder, and salt together.
- In a large bowl using an electric mixer beat the butter until creamy, about 2 minutes on low speed.
- Add the sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla extract.
- Beat in the eggs one at a time, scraping down after each addition.
- Add the flour mixture in 4 additions, alternating with the milk. Begin and end with the flour mixture, and beat briefly until smooth on low-medium speed after each addition.
- Fill the cones a little more than halfway up (about 4 tablespoons of batter). Bake until a toothpick comes out clean from the center about 18 minutes.
- Repeat with the remaining batter.
- Cool completely.
- In the bowl of a stand mixer or in a large mixing bowl beat the butter on medium speed 6 minutes.
- Add the confectioners' sugar, vanilla and salt.
- Beat on low until combined then on medium speed 6 - 7 more minutes until light and fluffy.
- Use a release-type ice cream scoop to top each cupcake with frosting pressing it down before releasing so it sticks to the cupcake.
- Refrigerate the cones until the frosting is cold about 1 hour.
- Add the chocolate chips to a medium heat-proof bowl.
- In a small saucepan bring the heavy cream just to a boil.
- Pour it over the chocolate and cover the bowl tightly with a piece of foil.
- Let it sit 5 minutes then whisk until well combined.
- Let it cool to lukewarm.
- Working one at a time top each cone with a spoon of ganache, swirling it around with the back of the spoon.
- Garnish with sprinkles and a cherry before the ganache sets.
- Store in the refrigerator and remove an hour before serving so they can come up to room temperature.
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