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1
Make the cupcakes.
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2
Position a rack in the middle of the oven.
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3
Preheat the oven to 325F.
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4
Cut twelve 6-inch squares of aluminum foil and press them into 12 regular or mini-muffin tin cups, letting the edges of the foil overhang the edges.
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Place a cone in each cup, wrapping the foil around the cone to hold it sturdily in the muffin cup.
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6
If you jiggle the pan slightly, the cones should not fall over.
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7
Put the butter and unsweetened chocolate in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler).
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Stir until the butter and chocolate are melted and smooth.
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9
Remove from the water and set aside to cool slightly.
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10
In a small bowl, stir the flour, baking powder, and salt together; set aside.
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11
In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until thickened and lightened in color, about 1 minute.
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12
Stop the mixer and scrape the sides of the bowl as needed during mixing.
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Mix in the vanilla.
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On low speed, mix in the chocolate mixture.
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Mix in the flour mixture until it is incorporated and the batter looks smooth.
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16
Mix in the chocolate chips.
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Using a small spoon, fill each ice cream cone with about 1/4 cup batter, to just below the top of the cone.
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18
Carefully put the cupcakes in the oven, making sure that the cones are still standing upright.
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Bake just until a toothpick inserted in the center comes out with moist crumbs, but not wet batter, clinging to it, about 28 minutes.
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(If the toothpick penetrates chocolate chips, test another spot.)
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Let the cupcakes cool in the pan for about 20 minutes.
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Meanwhile, make the chocolate coating.
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Put the chocolate and oil in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler).
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Stir until the chocolate is melted and smooth.
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25
Scrape the chocolate coating into a small bowl.
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Dip the top of each cupcake cone in the chocolate coating, letting any excess drip off, and replace the cones in the muffin tin.
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(You will have some chocolate coating left over for another use or to pour over ice cream; working with a larger quantity of chocolate coating makes for easier dipping.)
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28
Let the coating firm for about 10 minutes, then sprinkle it lightly with sprinkles.
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Let the cupcakes sit until the coating is firm, about 2 hours, or less if the kitchen is cool.
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30
Or, to speed the firming of the chocolate, carefully refrigerate the cupcakes in the pan for about 15 minutes; serve at room temperature.
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31
The cupcake cones can be eaten out of hand or set in small glasses or serving dishes and served as sit-down cupcakes.
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32
The cupcakes can be covered and stored at room temperature for up to 3 days.
