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Happy Monday everybody! Yeah, so what if it’s been raining all weekend? It’s time to summer-up and learn How to make cupcakes inside ice cream cones! Get started with these Mint Chocolate Chip Cupcakes – baked in adorable ice cream cones!
Yep, that up there is mint choc chip buttercream, not actual ice cream. I promise.
How to make cupcakes inside ice cream cones: A Minty Twist on a Classic Dessert
The idea for these cute little guys came whilst I was in the kitchen creating last week’s mint chocolate chip cookies. I was bracing myself for a toothpaste vibe, but those cookies turned out to be a peppermint party for my taste buds—way yummier than I dared hope! Naturally, that sent me spiralling into a minty brainstorming session, dreaming up more recipes to share with you all.
Classic Chocolate Cupcake Recipe
Let’s start with the basics, the cupcake batter under all that buttercream is chocolate—because, of course, it is. I considered adding some mint in there too, but you can have too much of a good thing if you’re not careful. The cupcake batter is pretty much stolen straight from my best ever chocolate cupcakes recipe, because why mess with perfection?
I was a little concerned that the ice cream cones wouldn’t cope with being baked all that well, but I really shouldn’t have been. No burning and no soggy bottoms either. Baking wins all round this weekend!
How to make frosted cupcakes in ice cream cones
I chopped the domed tops off the cupcakes, because it is so much easier to frost them this way. Make sure you only fill the cones about three quarters full to try and avoid any batter over-flow – these cupcakes will rise more than you expect. I put the ice cream cones in my trusty muffin tray, like someone who recruits a squadron to keep them from falling out. But if you have a surgeon’s pulse, you can line them up directly on a baking tray without drama.
How to make frosted cupcakes in ice cream cones
Enough cupcakes, let’s move on to the buttercream. It looks just like real ice cream, and I somehow nailed the perfect minty green on the first try. Not into peppermint? Swap it for vanilla, but let’s be real, I’m all about going all in.
Peppermint cream for cupcakes in ice cream cones
The buttercream is light, fluffy and loaded with dark chocolate chips, just enough to make you gasp with pure happiness. If you want it to look like real ice cream, get out that magic trigger spoon that makes life easier. Just press and voila! Fake ice cream, but fabulous.
Cupcakes in ice cream cones or regular moulds?
If you’re wondering how to make cupcakes inside ice cream cones, but prefer to use regular moulds instead, go ahead, 100% allowed! The recipe below will give you the same amount of cupcakes, and they will be just as delicious. But let’s face it, cupcakes in cones have a special touch that can’t be denied, so go ahead and throw some cones in the trolley next time you go to the supermarket.
I have more cone desserts for the summer
I’ve still got half a box of cones left, and a wild imagination, so I expect some more ice cream cone baked treats will be arriving on What Charlotte Baked before the summer is out. Speaking of summer, I’ve got a bunch of fantastic recipes planned for the next few months, and am beyond excited to share them all with you?
How to make cupcakes inside ice cream cones
Equipment
- 1 Wire mesh
- 1 Hand blender
- 1 Medium bowl
- 1 Ice cream spoon
- 14 Flat-bottomed ice cream cones
Ingredients
For the chocolate cupcakes
- 14 Units Flat-bottomed ice cream cones
- 150 g Good quality dark chocolate (I used 70% Green & Blacks)
- 100 g Unsalted butter, at room temperature
- 200 g Brown or light sugar
- 2 Units Large eggs
- 200 g Plain or all-purpose flour
- 1 tbsp Baking powder
- ½ tbsp Bicarbonate of soda (baking soda) Pinch of salt
- 250 ml milk
- 1 tbsp Vanilla extract
For the mint choc chip buttercream
- 340 g Unsalted butter, very soft
- 750 g Icing sugar or powdered sugar
- 4 tbsp Whole milk
- 2 tbsp Peppermint extract Green food colouring
- 175 g Dark chocolate chip
Instructions
- Preheat the oven to 160°C (with fan) and line up 14 ice cream cones on a tray like little soldiers ready for the mission.
- Melt the chocolate in the microwave, stirring every 20 seconds as if you were going to save the world, because burnt chocolate is a drama. When it's smooth and perfect, let it cool on its own.
- Whip the butter with a stand or hand mixer until it’s so pale and creamy it’s practically blushing—no lumps allowed! Toss in the sugar and eggs one at a time (patience is key), then pour in the melted chocolate and mix until everything comes together in smooth, chocolaty harmony.
- Beat the butter for at least two minutes, until smooth, then beat in the powdered sugar. And pour the rest of the sugar into the bowl, you can do it in two parts, continue beating for a minute or so until the buttercream is fluffy and light. Feel free to add a little more milk if necessary. Add a pinch of mint and the green food colouring, beat until the buttercream is a uniform mint green colour. Then add the chocolate chips, beat and you're done.
- Gently fill the ice cream cones about ¾ full—no one likes batter spills; this isn’t a Jackson Pollock painting. A teaspoon should do the job. Pop the cones into the oven for 20–25 minutes, or until a toothpick comes out clean and smug. Let them cool down before glazing. Once cooled, lop off the cupcake tops to level them—because we’re all about smooth frosting, not lumpy chaos.
For the mint choc chip buttercream
- Place the butter in a medium bowl and get out your hand or stand mixer with the balloon whisk, ready for action. Whip the butter for at least three minutes, until it is so fluffy and smooth that it looks like cloud. Add the icing sugar and beat with enthusiasm. Pour in three tablespoons of milk and keep beating like there's no tomorrow. Then add the rest of the icing sugar (or in two batches, if you want to add some excitement) and beat for another minute or so until the cream is light as a feather. If it needs a little more milk, don't hesitate. Now, a dash of mint and a few drops of green food colouring for that perfect minty hue. Whisk until everything is a beautiful uniform green, add the chocolate chips, give it a final shake, and you're done!
- Use an ice cream scoop to top each cone with buttercream, then get out your spatula and give it a few touches, as if you were an artist perfecting your masterpiece.
