Chocolate-Dipped Ice Cream Cone Cupcakes Recipe

Name: Chocolate-Dipped Ice Cream Cone Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package French vanilla or yellow cake mix (regular size); 24 ice cream cake cones (about 3 inches tall); 1 cup butter, softened; 1/2 cup shortening; 6 cups confectioners' sugar; 1/4 cup 2% milk; 2 teaspoons vanilla extract; 4 cups (24 ounces) semisweet chocolate chips; 1/4 cup shortening; Colored sprinkles

Servings: persons

1
Preheat oven to 350u00b0. 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.

4727

kcal

Calories

315

Fat

428

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 package French vanilla or yellow cake mix (regular size), 24 ice cream cake cones (about 3 inches tall), 1 cup butter, softened, 1/2 cup shortening, and more.

Yes, Chocolate-Dipped Ice Cream Cone Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Chocolate-Dipped Ice Cream Cone Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions