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Chocolate Cupcake Cones

Be the hero at your child's birthday party with these faux ice cream cones.

  • yield: Makes 14

Ingredients

  • 14 flat-bottom wafer ice-cream cones
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup plus 2 tablespoons milk
  • 5 ounces unsweetened chocolate, chopped
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1 1/2 cups plus 2 tablespoons sugar
  • 1 large egg, lightly beaten
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup heavy cream

Cook's Note

You can also make 12 traditional cupcakes from this recipe: Line a muffin tin with baking cups, pour in batter, and bake 25 minutes.

Directions

  1. Step 1

    Heat oven to 350 degrees. Stand cones on an ungreased baking sheet. In a mixing bowl, whisk together flour, baking soda, and salt; set dry ingredients aside.

  2. Step 2

    Fill a medium saucepan with water and set over medium heat; bring water to a boil. Reduce heat, and let water simmer. In the metal bowl of an electric mixer, combine milk, 2 1/2 ounces chocolate, and 1 stick butter. Set bowl over simmering water, stirring occasionally, until butter and chocolate have melted. Remove bowl from heat; stir in 1 cup sugar.

  3. Step 3

    Transfer bowl to mixer fitted with the paddle attachment. Add reserved dry ingredients, and beat until well combined. Add egg and 1 teaspoon vanilla; beat to combine. Pour batter into cones, filling each cone three-quarters full.

  4. Step 4

    Transfer baking sheet to oven, and bake until domes form and a cake tester inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from oven, and transfer to a wire rack to cool completely.

  5. Step 5

    Meanwhile, make the icing: Combine remaining 1/2 cup plus 2 tablespoons sugar and cream in a heavy saucepan. Set over high heat, and bring to a boil, stirring constantly. Reduce heat to medium; simmer, without stirring, 5 minutes. Remove pan from heat; add remaining 2 1/2 ounces chocolate, stirring until melted. Stir in remaining 4 tablespoons butter and 1/2 teaspoon vanilla. Chill, stirring occasionally, until icing is cool enough to spread. Using an offset spatula, spread icing over cupcake tops. Serve.

Source
Martha Stewart Living, May 1998

Reviews (6)

  • 19 Apr, 2009

    I have made these and transported them in a pizza box we happend to have, into the lid of which my husband cut small rounds to insert each cone into. Worked like a charm on the train!

  • 20 Feb, 2009

    I made cupcake cones for my children's school parties when they were small and they were always a huge success. The only problem was how to transport them so they didn't fall over. Muffin tins were too shallow. After much angst I realized that using a container with straight sides taller than the cones solved the problem.

  • 18 Feb, 2009

    That's an excellent idea, mangiarone!

  • 27 May, 2008

    This recipe is bokmarked for future birthday party use! But instead frosting, I am going to use a filling attachment tip and fill and top the cakes with softened icecream. And then set it up like an icecream bar where everyone can top their own icecream cone cupcake with different candies and sprinkles. Very excited to do this for Summer!

  • 16 Apr, 2008

    I've found if you fill the cones more than half-way the batter bubbles over the sides when cooking. It still looks like melted ice cream however!

  • 20 Dec, 2007

    These were a hit with a party of 12 year-old boys. I guess they were happy to have an excuse to eat with their hands! They were delicious, though, and awfully cute. I piped the icing on with a large, plain tip so they looked like soft-serve ice cream cones, with sprinkles, of course! Be careful when you remove them from the oven after baking because they will be a lot lighter (weightwise) than when they went in. If you're not careful, a few might fall over and crack.