Ice Cream Cone Cupcakes

For a great kid-friendly dessert, or in lieu of a birthday cake for a children's party, why not try these creative Ice Cream Cone Cupcakes? But don't let their name fool you - ice cream cone cupcakes are just as popular with the adults as they are with children.


Although this recipe for ice cream cone cupcakes, courtesy of the 2010 Milk Calendar, is for 12 chocolate-only flavored ice cream cone cupcakes, we have included instructions to change the basic recipe to vanilla ice cream cone cupcakes if you don't like chocolate, or so you can mix and match your flavors and serve a variety of both chocolate and vanilla ice cream cone cupcakes.


Ice Cream Cone Cupcakes


12 flat-bottomed ice cream cones
3/4 cup (175 ml) granulated sugar
1/2 cup (125 ml) unsweetened coca powder
1 cup (250 ml) milk
1 egg
1/2 cup (125 ml) butter, melted
2 tsp (10 ml) vanilla
1 3/4 cups (425 ml) all-purpose flour
1 1/2 tsp (7 ml) baking powder
1/4 tsp (1 ml) salt


Chocolate Icing:
3/4 cup (175 ml) semisweet chocolate chips
2 tblsp (30 ml) milk
1/4 cup (50 ml) sour cream (not fat-free)
Sprinkles or other candies


Directions:
1) Preheat oven to 350F (180C). Cut 12 strips of foil from a roll, each about 2-inches (5 cm) wide. Scrunch 1 strip around the bottom of each ice cream cone and nestle into muffin pan to hold cones in place.
2) In a large bowl, whisk together sugar and cocoa; gradually whisk in milk until blended. Whisk in egg, butter and vanilla. Without stirring, sprinkle with flour, baking powder and salt; stir until evenly moistened.
3) Spoon batter into ice cream cones, heaping slightly; smooth tops. Bake for about 30 min or until tester inserted into centre of cupcake comes out clean. Cool completely in pan on rack.
4) Icing: In a microwave-safe bowl or measuring cup, combine chocolate chips and milk. Microwave on medium (50%) power for 1 to 2 min or until chocolate is melted (or heat in a small saucepan over low heat); stir until smooth. Stir in sour cream. Let cool slightly.
5) Spread icing over cooled cupcakes and decorate with sprinkles as desired.

Variation:
To make vanilla flavored Ice Cream Cone Cupcakes, omit cocoa powder, decrease sugar to 2/3 cup (150 ml), increase vanilla to 1 tblsp (15 ml) and the flour to 2 cups (500 ml).
To make vanilla icing: Beat 1/4 cup (50 ml) softened butter, 2 tblsp (30 ml) milk, 1 tsp (5 ml) vanilla and 1 1/2 cups (375 ml) icing sugar until fluffy, adding a little more milk if necessary to thin.

Enjoy!

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