Aug 05


Ice Cream Cone Cupcakes {Recipe, How-To and Toppings}

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It’s been an ice cream kind of mood around here lately, thanks to warm summer weather and the generosity of Breyers

I was the fortunate recipient of this lovely package, filled with no-joke, over the top goodness – real fruit toppings, sprinkles and decadent sauces.

Besides simply delicious fruit toppings over vanilla ice cream (this one’s mixed berry and rivals the taste of my mom’s homemade jam – a big compliment!), I used the chocolate flavored ice cream sauce in the batter for a special kind of cupcake – ice cream cone cupcakes!

Pinterest-inspired and thanks to the directions of Allison of House of Hepworths and Courtney of Pizzazzerie, they were easy to make.


Ice Cream Cupcake How-To

What You’ll Need:

  • dollar store aluminum pan
  • sharpie marker
  • xacto knife
  • ruler
  • flat-bottomed ice cream cones
  • cupcake recipe (follows)
  • ziplock bag or disposable piping bag
  • icing recipe
  • piping bag and large star tip (I used Ateco #829)
  • ice cream toppings

Thank you to Allison of House of Hepworths for the brilliant idea of using a dollar store aluminum pan to create an ice cream cone holder to bake the cupcakes in!


1. Section off the inside of your aluminum pan using a ruler and sharpie. Use one ice cream cone as a template for the hole size you’ll need to cut for the ice cream cones.

2. Cut the holes out for the ice cream cones with an xacto knife. I cut mine out on a cutting board, and although the pieces came out quite easily, be careful of the inside of the circle edges – they can be a bit sharp. Turn the pan upside down an place the cones in the holes.

3. Make your cupcake batter. (Recipe follows).

I made chocolate cupcakes using Breyers chocolate flavored ice cream sauce as my base.

Did you spot my brother and I in the photos above? 😉

4. Once you’ve made your batter, pipe it into your ice cream cones, using a ziplock bag or disposable piping bag with the tip cut off.  Spooning it in would work as well, but a ziplock bag or piping bag is faster, easier and neater. I piped about enough batter to reach the inside line of the cupcake cone. If you’d like your cupcakes to rise above cone level, fill the batter to at least about 1cm from the top.

5. Bake for 20-25 minutes at 350 degrees Fahrenheit, or until a toothpick or cake tester comes out clean.

I noticed that it’s important to make sure the ice cream cones are standing perfectly upright, so that the batter doesn’t spill over the edge of the cones.

My second batch went a little better. 🙂

6. Once the cupcakes have cooled, pipe icing using an Ateco #829 tip (or tip of your choice).

7. Garnish with sprinkles and or sundae toppings.

It may seem that someone with a blog named Sweetopia, healthy eating may not much of a concern, but’s it’s actually the opposite. I have such a sweet tooth, but I always try to eat only small amounts of the treats I make, and focus on eating a healthy, balanced diet. So, the fact that the Breyers sprinkles and toppings I’m sharing with you today,  have no high fructose corn syrup, is an added bonus.

They’re gorgeous, delicious…

and easily dressed up my ice cream cone cupcakes.

Here’s a pic of what they look like when cut down the middle…

and a little pictorial summary for you.

Whether you make ice cream cupcakes, or simply an ice cream sundae of sorts, both taste amazing and make the perfect summer treat for ice cream lovers of any age!




Chocolate Ice Cream Cone Cupcakes


  • 6 ounces Breyers Chocolate Fudge Ice Cream Sauce (6 ounces melted chocolate of your choice is an option)
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup sour cream


  1. Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
  2. In a large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time.
  3. Beat in vanilla and chocolate sauce.
  4. Whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with sour cream, making 2 additions of dry ingredients and 2 additions of sour cream.
  5. Using a piping bag or ziplock bag with the tip cut off, pipe the batter into the ice cream cones, filling to about 1cm from the top.
  6. Bake in oven until cake tester comes out clean, about 20-25 minutes.
  7. Transfer to rack to let cool.


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  1. kristina
    August 5, 2013 at 10:52 am | Permalink

    Lovely! Your frosting looks just like soft serve ice cream. 🙂 What recipe did you use for the frosting?

    • kristina
      August 5, 2013 at 11:00 am | Permalink

      Just found it. Sorry! Thanks for the amazing instructions. 🙂

  2. August 5, 2013 at 11:20 am | Permalink

    omg I could so go for one of these right now!

  3. August 5, 2013 at 1:20 pm | Permalink

    These are absolutely lovely! Thanks for sharing such a nice step-by-step!

  4. August 5, 2013 at 1:23 pm | Permalink

    Totally in love with those toppings!!!

  5. Mel
    August 5, 2013 at 1:40 pm | Permalink

    These are gorgeous! I have found that when I’ve baked in ice cream cones in the past, the cones get really stale/soggy. Did you find this was true? Is there a way to get around this? Thanks for the great post!

    • marian
      August 5, 2013 at 9:49 pm | Permalink

      Hi Mel,
      I baked mine for 25 minutes (was perfect for the batter inside), so I’m wondering whether or not that made a difference with the ice cream cones. They were crispy like they usually are. The next day, however, when I had one, the cone had become a bit softer, probably having absorbed some of the cupcake moisture. Not bad though. I’m guessing if you want to avoid the cone getting a bit softer, they need to be served that day. Hope that helps!

  6. August 5, 2013 at 2:03 pm | Permalink

    So SWEET, Marian! And, how very sweet of your brother to help assist you. Such a thorough DIY tutorial with pretty step-by-step photos which is great for busy moms. Pinning to group DIY boards at Pinterest! Thanks for sharing! xo

  7. August 5, 2013 at 2:25 pm | Permalink

    These are so stinking cute!!

  8. August 5, 2013 at 5:06 pm | Permalink

    What a great idea!

  9. Roshini
    August 5, 2013 at 5:18 pm | Permalink

    So cute

  10. August 5, 2013 at 5:27 pm | Permalink

    Adorable, I love these! Great tutorial too!

  11. Rima
    August 5, 2013 at 9:37 pm | Permalink

    Soooo cute! Thank you for posting such nice photos!

  12. marian
    August 5, 2013 at 9:49 pm | Permalink

    Thanks for the comments! xo

    August 6, 2013 at 7:47 am | Permalink

    Hermoso y delicioso, gracias por compartir tantas delicias.

  14. Doreen
    August 6, 2013 at 3:12 pm | Permalink

    This is such a wonderful idea. What a great tutorial too. I hope to be making these soon. Thank you for your time in sharing.

  15. Maria Theresia
    August 6, 2013 at 9:38 pm | Permalink

    using a ice cream cone for a cupcake is a great idea.
    Thank you for showing how to… (interesting background on the scale pictures)
    I have tried the Breyers Chocolate Ice Cream Sauce. Tasty!

  16. August 7, 2013 at 10:11 am | Permalink

    I’ve been dying to try baking cupcakes in ice cream cones but I always chicken out! This tutorial will hold my hand through it 🙂

  17. August 7, 2013 at 10:14 am | Permalink

    I am in love! SO cute and fun!

  18. August 7, 2013 at 10:41 am | Permalink

    I have never successfully made cupcakes in an ice cream cone, so I am totally into these. That and they are SO CUTE!!!

  19. August 7, 2013 at 12:10 pm | Permalink

    We love Breyers natural ice cream so we’ll be looking for these toppings.

  20. August 7, 2013 at 2:12 pm | Permalink

    Noah is literally drooling over my shoulder and wants to make these asap. What a fun project to do with your kids!

  21. August 7, 2013 at 2:40 pm | Permalink

    So perfectly cute and fun!! Great idea with the aluminum pan to hold up the cones!

  22. August 7, 2013 at 3:35 pm | Permalink

    Such adorable cupcakes!!!

  23. August 7, 2013 at 9:29 pm | Permalink

    Great tutorial, Marian! Those toppings sound delicious! 🙂

  24. Kimberly
    August 7, 2013 at 10:30 pm | Permalink

    Hi. How many were you able to make with one cake recipe? Thanks.

    • marian
      August 7, 2013 at 11:02 pm | Permalink

      Hi Kimberly,
      The recipe makes 24 cupcakes (I’ll go add that in the recipe). Thanks for the heads-up. 😉

  25. marian
    August 7, 2013 at 11:02 pm | Permalink

    Thanks for the lovely comments everyone!

  26. Eunice
    August 8, 2013 at 8:49 am | Permalink

    Where is the frosting recipe thanks

    • marian
      August 8, 2013 at 9:40 am | Permalink

      Hi Eunice,
      The icing recipe is in a link under the title, “What You’ll Need”. Hope that helps!

  27. August 8, 2013 at 11:46 am | Permalink

    Hi Marian,

    I am always amazed by coincidences that happens to me. I am doing a party (cake, cupcakes, etc) for a lactose intolerant kid this Saturday, and made your recipe of frostilicious icing because it suits. So just yesterday I was making your icing. Tomorrow I am going to make ice cream cupcakes, as is a Gruffalo party, and it will be “owl ice cream” cupcakes. I don’t know if you know this amazing story, but anyway, today I open my facebook and you posted this. I am really impressed by the timing. Thank you, it is very handy as I never baked in cones before and was a bit worried. And will leave it to Saturday after reading they are better on the day 🙂

    • marian
      August 8, 2013 at 12:52 pm | Permalink

      Hi Flavia!
      How amazing is that! I think everything happens for a reason…. xoxo

  28. August 10, 2013 at 8:59 am | Permalink

    I love these! And how smart to make your own pan. I’ve been wanting to make them but I didn’t want to purchase a special pan. Yay!! And we got this same Breyers pack- my husband thought these were the best sprinkles ever lol!

    • marian
      August 10, 2013 at 11:51 pm | Permalink

      I know, they’re so delicious!

  29. anna
    August 10, 2013 at 2:17 pm | Permalink

    meravigliosi!!!! I love these ,I’ll make it!!Thank you!!

  30. nikki
    August 10, 2013 at 11:23 pm | Permalink

    can you use boxed cupcake mix?

    • marian
      August 10, 2013 at 11:51 pm | Permalink

      Yes, you can.

  31. August 11, 2013 at 9:40 am | Permalink

    this is beautiful !!!!

    where did you buy the pink ice cream cups

    thank you

  32. Lisa Cornely
    August 12, 2013 at 1:06 pm | Permalink

    I made these over the weekend for the kids and they turned out great. They were all gone the first day and the cones were nicely crisp. Thanks for sharing. They were a big hit with all (kids and adult kids alike).

    • marian
      August 12, 2013 at 2:31 pm | Permalink

      Yay, Lisa! I’m so glad to hear it!

  33. August 21, 2013 at 8:12 am | Permalink

    so incredibly super cute!

  34. September 10, 2013 at 4:43 am | Permalink

    I love the sound of this book…looking forward to reading it!
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  35. Liz
    November 6, 2013 at 5:35 pm | Permalink

    Do you have an easy way to transport to school?

  36. Char
    February 27, 2014 at 12:44 pm | Permalink

    Would this type of cupcake not be good to make the night before, then? My 6-year old wants to bring this to school for his bday tomorrow; but I have two other kids—including a baby I just had last month. I’m still having to nurse her every 2 hours, so I’m exhausted in the morning. I was hoping to not have to wake up early to bake these. How long do these usually take to cool?

    • marian
      March 11, 2014 at 11:50 am | Permalink

      Hi Char,
      The night before is fine! xo

  37. Brandy Lust
    July 9, 2014 at 1:57 am | Permalink

    Hey I have a question for you! Did you just bake them hanging from the tin or did u set the tin on something?

  38. Hannah
    August 14, 2014 at 11:11 am | Permalink

    Hi I was wandering if the cones burn because I’m having a 13th birthday and my whole youth is coming over and do u have any ideas to make them beach themed thx a lot

  39. December 24, 2014 at 3:23 am | Permalink

    Wow i love the detail. Alot of time has gone into this recipe and the pictures. I love it.

  40. August 13, 2015 at 2:17 pm | Permalink

    I have a summer birthday so i might try this out for my party!
    Thank you Marian

  41. Lisa
    December 25, 2015 at 10:26 am | Permalink

    What an original recipe, Marian! Thanks for sharing! I really like the way how you used the pan for baking 🙂
    BTW, do you have any idea how much the nutritional value of the cupcakes is?

    Lisa from CrispySisters

  42. March 12, 2016 at 9:05 am | Permalink

    Such adorable cupcakes. Thanks

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