Cupcake Stuffed Ice Cream Cones Recipes

CHOCOLATE CUPCAKE CONES

Steps:

• Prepare cake mix according to package directions; set aside. In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth; stir in chocolate chips. , Place ice-cream cones in muffin cups. Spoon about 1 tablespoon of cake batter into each cone; top with a rounded teaspoon of cream cheese mixture. Fill with remaining batter to within 3/4 in. of top. , Bake at 350° for 25-30 minutes or until a toothpick comes out clean., In a small bowl, beat the shortening, confectioners' sugar and vanilla until smooth. Add enough milk to achieve spreading consistency. Frost tops of cooled cones and top with sprinkles.,

ICE CREAM CONE CUPCAKES

Steps:

• Heat oven to 400°F.
• Prepare batter for cupcakes per instructions on the box.
• Pour scant 1/4-cup batter into flat-bottomed ice cream cones so they are a little less than half full, or about half full; if you fill the cones too much, the cakes will not have a nice, round top.
• Place the cones on a baking sheet and bake for 15 to 18 minutes.
• Cool and frost, then decorate with sprinkles as desired.

ICE CREAM STUFFED CUPCAKES

Steps:

• Preheat oven to 350º and line two 12-cup muffin tins with cupcake liners. Prepare cupcake batter according to package directions and divide between cupcake liners.
• Bake until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Let cool completely before stuffing.
• Using a melon baller or tablespoon, scoop out middle of each cupcake to create a well. (Trim bottoms of scooped cupcakes so you have flat tops.) Set aside.
• Fill each well with a small scoop ice cream, then top with reserved cupcake top. Place in freezer until firm, 1 1/2 to 2 hours.
• When firm, pipe whipped topping onto each cupcake, then drizzle with melted chocolate and top with Mini M&Ms before serving.

ICE CREAM CONE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Remove center of a 12-inch tube pan and cover pan with a double layer of heavy-duty foil. Use a skewer or paring knife to poke 12 small holes in the foil, 2 1/2 inches apart. Gently place a cone in each hole, pushing it down until only about 1 inch of cone is showing.
• Make cupcakes: Sift together flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fill each cone with 2 to 3 tablespoons batter. Bake, rotating pan halfway through, until a cake tester inserted in centers comes out clean, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
• Decorate cupcakes: Tint some of the buttercream pink with gel-paste food color, if desired. Use an ice cream scoop to place buttercream (untinted or pink) on top of cupcake, then top with sprinkles. For "soft-serve" cones, use a pastry bag fitted with only a coupler (or a large plain tip) to pipe buttercream in a swirl over cone, then top with multicolored sprinkles; or, for "sundae" cones, drizzle melted chocolate over buttercream, then sprinkle with peanuts and top with a cherry. For soft-serve "twist" cones, fill a pastry bag fitted with an open-star tip (Ateco No. 828) with untinted and chocolate buttercreams, placing them side by side in bag; pipe two-tone swirls. Serve immediately.

ICE CREAM CONE CUPCAKES

Steps:

• Place the oven rack in the center position. Preheat oven to 375 degrees F (190 degrees C).
• Beat sugar and margarine together in a bowl using an electric mixer on medium speed until creamy and smooth. Beat in eggs, 1 at a time, on high speed until incorporated. Mix in vanilla extract.
• Mix flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk and ending with flour mixture, until just incorporated. Spoon batter into each ice cream cone, filling to within 1/2-inch from the top. Set filled cones on a baking sheet.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 15 to 20 minutes.

ICE CREAM CONE CUPCAKES RECIPE

Steps:

• Gather the ingredients. Preheat oven to 350 F.
• Place the ice cream cones upright in each well of a muffin tin. Using small pieces of crumpled foil, wrap the base of each ice cream cone to stabilize.
• In a large bowl, cream together the butter and sugar.
• Add the eggs one at a time, then add vanilla extract. Mix well to combine.
• In another large bowl, stir together the flour, baking powder, and salt.
• Add half the dry ingredients to the butter mixture and combine. Mix in the milk, and finish with remaining half of dry ingredients.
• Fold in 3 tablespoons of multicolored sprinkles.
• Fill the cones with batter 2/3 of the way. Do not overfill. Bake for 20 minutes, or until toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
• When ready to prepare the frosting, beat the butter, cream cheese, vanilla extract, and salt in a large bowl until fluffy.
• Gradually add the confectioners' sugar until combined.
• Remove half of the frosting and mix in the cocoa powder to the remaining frosting.
• Place the white frosting in 1 disposable piping bag and the chocolate in another disposable piping bag. Snip the ends of the 2 bags.
• Place them inside a separate, larger piping bag fitted with a large decorative tip.
• Pipe the swirl frosting on top of each cupcake.
• Top with sprinkles. Serve and enjoy!

CAKES IN A CONE

Steps:

• Prepare cake mix according to directions. Fill each cone about 3/4 full of batter, up to first ridge. Place cones in the cups of a cupcake pan or on cookie sheets.
• Bake at 400 degrees F (205 degrees C) for 15 to 18 minutes.
• Place 10 chocolate chips on top of each warm cone, and in a minute or two spread melted chocolate over top. Decorate with candies.

PEANUT BUTTER STUFFED CUPCAKE CONES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Cover regular size muffin pan with foil. With sharp knife, carefully cut "x" about 1-inch long, over center opening of each cup. Stand 22 cones in "x" in each muffin cup (this makes the cones more stable). Make peanut butter filling as directed, except reduce milk to 1 teaspoon; form into 22 approximately one-half inch inch balls. Place one ball in bottom of each cone.
• Make cupcake batter as directed on box. Fill cones about 3/4th full of batter.
• Bake 16 to 20 minutes or until toothpick inserted in cake comes out clean. Cool completely, about 30 minutes. Frost cake with frosting, and decorate as desired.** Store loosely covered.

LEMON CAKE CONES

Steps:

• Mix homemade white cake or boxed white cake. Before baking, add in the lemon extract and yellow food coloring. Mix well. Bake as directed.
• Remove the cake from the oven and let it cool completely.
• Once cool, add the cake to a large bowl and break it into crumbs.
• Place the cake crumbs in the cones, packing them down tightly. Fill to the top rim.
• Using a frosting bag and a 2D frosting tip, pipe the lemon frosting in a circular pattern on top of the cones.
• Top the cones with the yellow dusting sugar and a lemon wedge. Enjoy!

CHOCOLATE ICE CREAM CONE CUPCAKE RECIPE

Steps:

• 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.

ICE CREAM CONES CUPCAKES RECIPE

Steps:

• Turn oven on to temperature recommended on your cake mix box.
• Prepare cake mix batter according to package directions.
• Place cones in an oven-safe ice cream cone cupcake holder. Fill each cone from 1/2 to 2/3 full of cake batter.
• Bake at the time and temperature recommended for cupcakes on your box mix.
• After ice cream cone cupcakes have cooled, frost with your gluten free canned frosting using a large piping tip. Decorate with sprinkles.
• For sugar cones, if you don't have a rack for serving them upright, use a small amount of frosting to fill the cone. Then gently pat the top of cone into sprinkles. That way they can be placed flat easily.
• Leftover batter can be baked in regular cupcake liners. Decorate them with leftover frosting and sprinkles as a special treat for the chef and his or her helpers!

MERMAID CUPCAKES STUFFED IN ICE CREAM CONES?! THIS DESSERT IS ALMOST TOO CUTE TO EAT

Steps:

• Preheat the oven to 350°F. Stand your ice cream cones upright in the cups of two 12-cup muffin tins (or bake them in batches if you only have one tin).
• In a bowl, whisk together the oil and eggs. Add the cake mix, vanilla extract, and 1 cup of water and mix until no lumps remain. Divide the cake batter into three separate bowls. Tint each batter with a different color of gel food coloring (either pink, purple, or green), adding as much as you need until the desired shade is reached.
• Fill the cones with batter, alternating between the three colors, until they're halfway full (because the batter will expand as it bakes). Using a skewer in an up-and-down motion, marble the batter in each cone two to three times. Bake until a toothpick inserted in the center of a cupcake comes out clean, or about 14 to 16 minutes. Let them cool completely.
• While the cupcakes bake, microwave the pink, purple, blue, and green melting candy wafers in four separate microwave-safe bowls (one color in each bowl) for 30 seconds, then stir. Continue heating for five to 10 seconds at a time, stirring until they're completely melted and smooth.
• Pour the melted candy wafers into mermaid tail silicone molds, alternating between colors to create a marbled effect. Place them in the freezer for six to eight minutes to set. Continue the process until you have enough mermaid tails.
• Spread blue frosting on top of the cooled cupcakes, and press a mermaid tail into the center of each one, about 1/4 inch into the frosting.

SUGAR FREE ICE CREAM CONE CUPCAKES

Steps:

• Preheat to 325. Place a cupcake liner in each cup of the cupcake pan. Make the cupcake batter as instructed on the cake box. Then pour the batter into each of the prepared muffin cups. Each cup should be about 1/2 to 3/4 full.
• In each of the muffin cups, place an empty cone upside down. Bake for 18- 20 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely. When cool, remove the cupcake liner from each of the cupcakes and frost.

ROSE CUPCAKE CONES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F.
• Combine the flour, cornstarch, salt and baking powder in a medium bowl. Set the dry mixture aside.
• In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. Add the oil, vanilla extract, rosewater and food coloring.
• With the mixer running on low speed, add the dry mixture and the milk to the wet mixture in two or three alternating batches and mix until just barely combined. Using a rubber spatula, gently fold in the sprinkles until they're evenly distributed.
• Arrange the ice cream cones in a 9-by-13-inch pan. Add the batter to a large piping bag and snip a hole at the tip about 1-inch wide (or use a 1-inch tip). Fill the ice cream cones to the inner line of each cone. Bake for 20 minutes. Let cool in the pan for 10 minutes and then transfer the cupcakes to a wire rack to cool completely, about 1 hour.
• For the frosting: Meanwhile, in a stand mixer fitted with the paddle attachment, beat the butter until smooth, then gradually beat in the powdered sugar. Add the milk, rosewater, vanilla extract and salt and beat to combine.
• For the assembly: Decorate the cupcakes with the frosting of your choice. Or, if you made a double batch of frosting to have enough for the roses, separate the frosting, adding dye if you choose, and place into piping bags fitted with a rose petal tip and a leaf tip. Directly onto the center of the cupcake, pipe one small arch shape with the rose petal tip, then another halfway overlapping the previous petal, continuing until your flower is complete. Using the piping bag with the leaf tip, add leaves. You can also form any other decorations your heart desires (for example, using a star tip for adornments). Add the sprinkles.

CUPCAKE-STUFFED ICE CREAM CONES

Steps:

• Preheat the oven to 350 degrees F. Stand the ice cream cones upright in the cups of two 12-cup muffin tins (or bake them in batches if you only have 1 tin).
• Whisk together the oil and eggs in a bowl. Add the cake mix, vanilla extract and 1 cup water and mix until no lumps remain. Divide the cake batter into 3 bowls. Tint each batter with a different color gel food coloring (pink, purple and green), adding as much as needed until the desired shade is reached.
• Fill the cones with the batter, alternating colors, until halfway full (they expand as they bake). Using a skewer in an up-and-down motion, marble the batter in each cone 2 to 3 times. Bake until a toothpick inserted in the center of a cupcake comes out clean, 14 to 16 minutes. Let cool completely.
• Meanwhile, microwave the pink, purple, blue and green melting candy wafers in 4 separate microwave-safe bowls (one color in each bowl) for 30 seconds, then stir. Continue heating for 5 to 10 seconds at a time, stirring, until completely melted and smooth.
• Pour the melted candy into mermaid tail silicone molds (2- to 3-inch tails), alternating colors. Place in the freezer for 6 to 8 minutes to set. Continue the process until you have enough mermaid tails.
• Spread the cooled cupcakes with the blue frosting. Press a mermaid tail into the center of each cupcake, about 1/4 inch into the frosting.