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1
Sugar red hearts, for garnish
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2
Preheat the oven to 350 degrees F. Arrange an oven rack in the middle of the oven.
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3
Put 12 flat bottomed ice cream cones into cupcake tins.
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4
Whisk the flour, cocoa powder, baking soda, baking powder and salt into a medium bowl and set aside.
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5
In a large mixing bowl, using a hand held electric beater, cream the butter and sugar together until light and fluffy.
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6
Add eggs and vegetable oil and beat well, then add the buttermilk, white vinegar, vanilla extract and food coloring.
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7
Beat until just combined, then add dry ingredients and mix until smooth.
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8
Divide the batter among the ice cream cones, filling half way.
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9
Bake in the center rack of the oven until a tester inserted into the center of the cupcake comes out clean, about 30 minutes.
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10
Remove from the oven and cool completely on a wire rack before frosting.
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11
Icing:
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12
In a medium bowl beat cream cheese and butter together until smooth and creamy.
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13
Stir in the vanilla extract.
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14
Add the confectioners' sugar, 1/2 cup at a time, until desired consistency is reached.
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15
Frost the tops of the cupcakes and sprinkle with sugared red hearts.
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16
Cook's Note: If you want to add to the theme more, using an ice cream server, scoop the frosting and put it on top of the cones to mimic a scoop of ice cream.
