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Justin's Frosted Chocolate Cone Cakes

Justin's Frosted Chocolate Cone Cakes

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h 50 m
CHARSIEW

CHARSIEW

An easy-to-do chocolate cake in ice cream cones with yummy cheese frosting. A sure hit with kids and adults!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Set ice cream cones upright in 10 muffin cups.
  3. Whisk flour, white sugar, baking soda, and salt together in a mixing bowl.
  4. Melt butter in a saucepan over low heat; stir in water and cocoa powder until thoroughly combined.
  5. Stir melted butter mixture into flour mixture. Stir in eggs, buttermilk, and 1 teaspoon vanilla extract until the batter is moistened.
  6. Beat batter with an electric mixer on medium speed until thoroughly combined, about 1 minute.
  7. Spoon chocolate cake batter into ice cream cones, leaving about 1 inch of space at the top.
  8. Bake immediately in the preheated oven (to avoid cones becoming soggy) until a toothpick inserted into the middle of a cake center comes out clean, about 30 minutes.
  9. Let cupcakes cool thoroughly, about 1 hour.
  10. Beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla extract together in a bowl until smooth and creamy. Frost cupcakes with the cream cheese frosting.
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Reviews

booboo
4

booboo

10/12/2012

I did not care for this recipe.

annmarie213
3

annmarie213

11/4/2012

THIS RECIPE ROCKS !! HANDS DOWN DELISH !! Light, fluffy,so amazingly good. ! No need for frosting, they are that good. But I made the frosting for kids and tinted the frosting different colors and added choc. chips, yum ! I did not use the cones, filled cupcake tin about 1/2 way. Had no buttermilk, so I substituted 1/4 cup milk + 1/2 teas. white vinegar and let it sit for a few minutes before adding. Don't be alarmed that mixture is thin. I thought I didn't follow recipe correctly but they came out PERFECT ! THIS RECIPE IS A KEEPER !!! Try it, you'll be glad you did !!

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