Ice Cream Conecakes

I’m a huge fan of baking things for holidays. I feel like everyone is in a slightly better mood on holidays and if you throw a sweet treat into the mix it’s just good vibes all around. I especially like baking things on the b-list holidays. Everyone expects goodies around Christmas, Thanksgiving, Valentine’s Day, etc. But treats on Labor Day, Leap Day, President’s Day… those are a little less expected, which makes them extra fun! The bonus fun comes in trying to find something to make that makes sense with whatever random holiday you’ve chosen.

These little Ice Cream Cones are what I have chosen for this year’s April Fools Day. April Fools! They’re cupcakes, not ice cream! Oh, I just got you so good. Hopefully this post on how to make these adorable cupcakes makes up for it 🙂

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To make these conecakes, start by gathering all of the ingredients, and preheating your oven to 350 F.

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Next, place 24 ice cream cups into muffins tins and set aside.

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Prepare the cake batter as instructed on the cake mix box. You can also use your favorite from-scratch recipe. I just like to use the box mixes when I’m short on time.

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Once your batter is ready, fill a piping bag with the batter, snip off the end with a pair of scissors and fill each ice cream cone 3/4 full. Place the prepared ice cream cones in the oven and bake for 14-16 minutes or until a toothpick inserted in the middle comes out clean.

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When the cupcakes are done, remove them from the oven and let them cool to room temperature.

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While the cupcakes are cooling, start making the vanilla buttercream. Start by creaming together the butter and shortening until fluffy. I like to use a combination of butter and shortening in my buttercream because I find that using all butter is a little too strong of a butter flavor for my taste, and I think that the shortening gives a better consistency.

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Next, add the powdered sugar, cream, vanilla and salt and beat on medium speed until light and fluffy.

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Once your cupcakes have cooled, top them with the vanilla buttercream. I used a piping bag fitted with a large star tip to pipe the icing on to look like soft serve vanilla ice cream 🙂

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Next, make the chocolate ganache. Place 1 cup chocolate chips in a heatproof bowl. Then, place 1/2 cup cream in a saucepan and heat over medium heat until just before boiling.

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Pour the hot cream over the chocolate chips and let sit for 5 minutes.

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After 5 minutes stir until smooth.

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Let the ganache cool enough that it wont melt your buttercream and then drizzle it all over your cupcakes to look like chocolate sauce. You can drizzle the ganache on using a spoon, or by using plastic bag or pastry bag to “pipe” it on. Then, top your cupcakes with sprinkles and cherries, or whatever else you want to use to decorate them, and you’re finished!

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One thing I ran into while making these cupcakes is that they tend to be pretty top-heavy when they’re finished which  makes them very difficult to transport without them tipping over or falling on each other. I found that if you lay a piece of cardboard (the box that your ice cream cones came in, for example) on top of your muffin tin, and cut a star pattern with an exacto knife over each muffin hole, you can insert your cupcakes through the opening and they will stay securely in place.

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Ice Cream Conecakes

  • Servings: 24
  • Time: 1.5 hours
  • Difficulty: easy
  • Print

Cupcake Ingredients

  • 1 box cake mix, any flavor
  • Ingredients called for on cake mix box (i.e. eggs, water, oil)
  • 24 ice cream cones

Topping Ingredients

    Vanilla Buttercream
  • 3/4 cup butter, softened
  • 1 cup shortening
  • 6 cups powdered sugar
  • 2 teaspoons vanilla
  • 3 Tbsp cream (plus more as needed)
  • pinch of salt
  • Chocolate Ganache
  • 1 cup chocolate chips
  • 1/2 cup cream
  • Additional Toppings
  • sprinkles, optional
  • maraschino cherries with stems, optional

Directions

  1. Preheat oven to 350 F. Place ice cream cones into ungreased cupcake tins.
  2. Prepare cake batter as instructed on box.
  3. Fill each ice cream cone 3/4 full with batter.
  4. Bake at 350 F for 14-16 minutes or until a toothpick inserted in the middle comes out clean. Let the cupcakes cool completely.
  5. Vanilla Buttercream: Cream together butter and shortening until fluffy.
  6. Add powdered sugar, 3 Tbsp cream, vanilla, and salt. Beat on medium speed until light and fluffy. Add more cream as needed if icing is too thick.
  7. Chocolate Ganache: Place 1 cup chocolate chips in a small heatproof bowl. In a small saucepan on medium heat, heat 1/2 cup cream until just before boiling. Pour the hot cream over the chocolate chips, let stand for 5 minutes, and stir until smooth. Cool to room temperature.
  8. Assembly: Using a pastry bag fitted with a large star tip, pipe vanilla buttercream on cupcakes to look like soft-serve ice cream.
  9. Drizzle the cooled ganache on the icing to look like chocolate syrup or fudge.
  10. Sprinkle with sprinkles and top with a maraschino cherry, if desired.
  11. Tip: Pat the maraschino cherries dry with a paper towel before placing on the cupcakes to avoid cherry juices running down your cupcakes.

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