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Chocolate Ice Cream Cone Cupcake Recipe


  • 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


  • 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.