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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 Toppings.com.

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!

Instructions:

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!

Enjoy!

xo,

Marian

Print Recipe

Chocolate Ice Cream Cone Cupcake Recipe

Ingredients

  • 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 large eggs
  • 1 tsp vanilla extract
  • 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

Instructions

  • Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
  • In a large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time.
  • Beat in vanilla and chocolate sauce.
  • 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.
  • 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.
  • Bake in oven until cake tester comes out clean, about 20-25 minutes.
  • Transfer to rack to let cool.

Don’t miss out!

Reader Interactions

Comments

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

    Reply

  5. 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!

    Reply

    • 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. 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

    Reply

  14. 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.

    Reply

  15. 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!
    ML

    Reply

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

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

  27. 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 🙂

    Reply

  32. 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).

    Reply

  36. 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?

    Reply

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

    Reply

  38. 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

    Reply

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