Ice Cream Cone Cupcakes With Cookie Dough Recipe

Name: Ice Cream Cone Cupcakes With Cookie Dough
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 box White Cake Mix (18 Ounce Box); Additional Required Ingredients Specified On The Cake Box (typically Water, Eggs And Oil); 1 stick Butter, Softened; 1/2 cups Sugar; 1/2 cups Light Brown Sugar; 2 Tablespoons Milk; 2 teaspoons Vanilla Extract; 1 cup Flour; 1 cup Mini Chocolate Chips; 1 box Flat Bottomed Ice Cream Cones (24 Count Package, You May Not Use Them All); FOR THE FROSTING:; 1 stick Butter, Removed From Fridge 10 Minutes Prior To Making Frosting; 1 package Cream Cheese (8 Ounce Package); 4 cups Powdered Sugar; 1 teaspoon Vanilla Extract; 2 Tablespoons Milk, You May Want More To Reach Your Desired Consistency Of Frosting

Servings: persons

FOR THE CUPCAKES:
1 box White Cake Mix (18 Ounce Box)
Additional Required Ingredients Specified On The Cake Box (typically Water, Eggs And Oil)
1 stick Butter, Softened
1/2 cups Sugar
1/2 cups Light Brown Sugar
2 Tablespoons Milk
2 teaspoons Vanilla Extract
1 cup Flour
1 cup Mini Chocolate Chips
1 box Flat Bottomed Ice Cream Cones (24 Count Package, You May Not Use Them All)
FOR THE FROSTING:
1 stick Butter, Removed From Fridge 10 Minutes Prior To Making Frosting
1 package Cream Cheese (8 Ounce Package)
4 cups Powdered Sugar
1 teaspoon Vanilla Extract
2 Tablespoons Milk, You May Want More To Reach Your Desired Consistency Of Frosting

1
Prepare the cake batter according to package directions. Set aside when the batter is prepared.
2
In a large bowl, mix together the softened butter with the white and brown sugar. Add in the milk, vanilla extract and flour. Stir in chocolate chips. Roll the dough into teaspoon size balls and place the balls on a wax paper lined baking sheet. Place in the freezer to firm up, about 5 minutes.
3
Preheat oven to 350 F.
4
Place the ice cream cones on a baking sheet. I baked 12 at a time and did this in two batches. I may have been able to get one or two more if I didn't fill up the cones as high, but was able to get 22 total cupcake cones. Pour enough cake batter into the cone to cover the bottom of the cone. Place 1-2 cookie dough balls in on top of the layer of batter and then top with some more batter. Leave a little space at the top for the batter to rise.
5
Bake at 350 F for 15-20 minutes, or until a toothpick stuck into the middle of a cone comes out clean. Then remove them from the oven and allow to cool on the baking sheet.
6
Once they have cooled, make the frosting. Remove the stick of butter from refrigerator, and let it sit in the bowl of your stand mixer for 10 minutes. You want the butter to still be cold when you start to make the frosting. Then add the block of cream cheese straight from fridge. Mix together and then slowly add the powdered sugar until everything is combined. Mix in the vanilla extract and then start adding milk, one tablespoon at a time. Add additional milk as needed to reach a nice frosting consistency. I piped my frosting on so I needed the frosting to be a little on the firm side. Pipe or spread frosting onto cooled cupcakes.

1689

kcal

Calories

Fat

225

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 17 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 box White Cake Mix (18 Ounce Box), Additional Required Ingredients Specified On The Cake Box (typically Water, Eggs And Oil), 1 stick Butter, Softened, and more.

Yes, Ice Cream Cone Cupcakes With Cookie Dough 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.

Ice Cream Cone Cupcakes With Cookie Dough

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