Chocolate Cupcake Cones Recipe

Name: Chocolate Cupcake Cones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 -12 flat bottomed waffle cones (recipe calls for 10 but I used 12); 1 cup all-purpose flour; ⅓ cup unsweetened cocoa powder; 1 ¾ teaspoons baking powder; ¼ teaspoon salt; 55 g butter, at room temperature; ½ cup sugar; 1 egg; ½ cup milk; 1 teaspoon vanilla extract; 85 g butter; 1 ½ cups icing sugar, sifted; 2 tablespoons double cream (heavy cream); food coloring (optional); colored sprinkles

Servings: persons

10 -12 flat bottomed waffle cones (recipe calls for 10 but I used 12)
1 cup all-purpose flour
⅓ cup unsweetened cocoa powder
1 ¾ teaspoons baking powder
¼ teaspoon salt
55 g butter, at room temperature
½ cup sugar
1 egg
½ cup milk
1 teaspoon vanilla extract
85 g butter
1 ½ cups icing sugar, sifted
2 tablespoons double cream (heavy cream)
food coloring (optional)
colored sprinkles

1
Pre heat oven to 180 degrees Celsius.
2
Place cones in muffin pan, checking for holes or cracks in the cones.
3
Gently combine sifted flour, cocoa, baking powder and salt in a small bowl, set aside.
4
Combine butter, sugar and egg with a mixer on a medium speed until mixture is lighter in colour and no lumps remain.
5
Add milk and vanilla, reducing speed to low and beat until smooth.
6
Fold in flour mixture until combined.
7
Place even amounts of the batter into each cone, gently tap the bottom of the cone to settle the batter.
8
Bake cupcakes until a toothpick inserted in the centre comes out clean, about 20-30 minutes.
9
Leave to cool completely.
10
Frosting:.
11
Combine butter, icing sugar, cream and vanilla.
12
Using an electric mixer on low speed, beat until smooth - add colouring if you like and mix in
13
Decorate cakes and sprinkle on sprinkles or go wild like me and dip them inches.

733

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 -12 flat bottomed waffle cones (recipe calls for 10 but I used 12), 1 cup all-purpose flour, ⅓ cup unsweetened cocoa powder, 1 ¾ teaspoons baking powder, and more.

Yes, Chocolate Cupcake Cones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Cupcake Cones

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