"Happy Birthday to you! Happy Birthday to you! Happy Birthday dear Dana! Happy Birthday to you!"
In case you were wondering what all of that was about, yesterday was my best friend's birthday. We are hundreds of miles apart so I couldn't celebrate with her or even surprise her with cupcakes. So instead I am dedicating these cupcakes to her. Since they are virtual, they are super healthy and fat-free. Of course I am posting the non-virtual recipe, which is slightly less healthy.
These are ice cream cone cupcakes - the cupcake recipe of your choice baked right in an ice cream cone and topped with icing to look like the real thing. I chose to make chocolate chip cupcakes with a chocolate buttercream. Any recipe will work, just know that it will take almost twice as long for them to bake since they are not in direct contact with the pan. Also, if you would like to make this recipe without the cones, start checking to see if they are done around 15 minutes.
Don't feel like you can't make these if you don't have decorating tools. Just use a spatula and make the icing look like scoops of ice cream. If you use the chocolate buttercream be aware that it is very soft. After it is made you may want to let it chill in the fridge for a few minutes and work quickly while decorating. Since it contains butter, any cupcakes that are not immediately consumed need to be refrigerated. Allow to come to room temperature before eating. If you need any tips for melting chocolate, check out this post.
I hope you enjoy these! I also found that they are pretty tasty even without the icing. You can top them with anything you like - sprinkles, nuts, grated chocolate, even a cherry. Just have fun!
Check out Cupcake Tuesday and It's a Blog Party for more ideas.
Chocolate Chip Cupcakes
(Makes 24 Ice Cream Cone Cupcakes)
2/3 cups butter, softened
1 ¾ cups sugar
2 eggs, room temperature
1 ½ teaspoons vanilla extract
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 ¼ cups whole milk
1 ½ cups mini chocolate chips
Preheat oven to 350 degrees. Put ice cream cones into muffin tins and set aside.
In a medium bowl, sift together flour, baking powder and salt. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Add flour mixture, a third at a time, alternating with the milk. Beat well after each addition. Fold in the chocolate chips until well distributed.
Pour the batter into the cones until it is a ¼-inch from the top. Bake for 24 to 28 minutes until a toothpick inserted in the center comes out clean. Remove to wire rack to cool completely.
1 cup butter, very soft
1 tablespoon plus 1 teaspoon milk
6 ounces semisweet chocolate, melted and cooled to lukewarm
1 teaspoon vanilla
1 ¾ cups powdered sugar
In a medium bowl, beat the butter on high until creamy. Add the milk and mix until smooth. Add the melted chocolate and beat well. Mix in the vanilla and beat for 3 more minutes. Gradually add the powdered sugar. Once everything is incorporated beat on high until light and fluffy.