I scream, you scream, we all scream for… CUPCAKES!

I had a very special birthday to plan for – Jeremie was celebrating his 12th birthday. I knew that I wanted to make something not only delicious, but different. I wanted Jeremie to be really wowed by his birthday treat…

I discovered Ice Cream Cone Cupcakes on the now extinct cupcake bake shop blog and just knew that this was the recipe I was looking for. Quirky and fun and very chocolatey- perfect for Jeremie.

Happy birthday! And for those of you wondering if these are worth it – he ate two for breakfast :0) (I’d say that’s a success).

Chocolate Cupcake Cones
ingredients:
24 flat bottomed ice cream cones
2 c. pastry flour
2 c. brown sugar
1/2 c. cocoa powder
1 1/2 tsp baking soda
1 1/2 c. milk
1/2 c. butter, room temperature
2 tsp vanilla
2 eggs

Preheat your oven to 350 F. Place the ice cream cones in muffin tins (1 cone per muffin tin hole) – makes it much easier to bake.

Grab a large bowl and dump everything except the eggs directly in. Grab your hand mixer and beat on a low speed until just incorporated. Turn up to a high speed and beat for another 2 minutes.

Add the eggs, incorporating after each one, then beat the entire batter for another 2 minutes (high speed).

Transfer the batter to a container with a pour spout.

Pour the batter into the cones. I made sure that I stopped filling about 1/4 inch under the lip of the cone – allowing room for the batter to expand as it bakes.

Bake for between 20 – 30 minutes (depending on your oven) – you’re cake tester should come out clean.

I’m telling you, just at this point in the process you’ll be tickled pink with the result… so let them cool on a wire rack and prepare the buttercream frosting.

Chocolate Vanilla Buttercream Frosting
ingredients:
2 sticks butter (1 c.), at room temperature
5 c. powdered sugar
1/4 c. milk
1 tsp vanilla
1/4 c. cocoa powder

In a large bowl, beat the butter until it’s creamy. Add the sugar, milk, vanilla and cocoa and beat until everything is well combined. You want the frosting to get thick but not too stiff – you’ll be piping it onto the cupcakes – so don’t be afraid to add a little more milk if you need to thin it out a little.

Attach a large star tip to your piping bag. Then scoop the frosting into the bag. Pipe it on to the cupcake cones using a circular motion so that it looks like soft serve ice cream. Top with sprinkles if you have any, or even a cherry on-top!

HAPPY BIRTHDAY JEREMIE!!!!! Enjoy the rest of your cupcake cones!

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