Frosted Birthday Cupcake Cones

Frosted Birthday Cupcake Cones

Fuse two kid-favorite desserts into one with this adorable cupcake cone recipe, bound to be a hit at bake sales and birthday parties.

YIELDS

15 to 17 cupcake cones

INGREDIENTS

Cupcake Cones

  • 3/4 cup firmly packed Domino® Light Brown Sugar
  • 3/4 cup (1 1/2 sticks) butter or margarine, softened
  • 3 eggs
  • 1 ounce (1 square) semisweet chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup miniature semisweet chocolate chips
  • 15 to 17 flat bottom ice cream cones

Frosting

  • 3 3/4 cups (1 lb. box) Domino® Confectioners Sugar
  • 1/2 cup (1 stick) butter or margarine, softened
  • 2 ounces (2 squares) unsweetened chocolate, melted and cooled
  • 1 tablespoon vanilla extract
  • 2 to 3 tablespoons half-and-half or milk
  • colored sprinkles and sugars (for garnish)

INSTRUCTIONS

Cupcake Cones

Preheat oven to 350°F. Line 15 to 17 muffin cups with paper baking cups.

Beat brown sugar and butter in large bowl at high speed for 3 minutes, until light and fluffy. Add eggs, chocolate and vanilla; continue beating 1 to 2 minutes, until well mixed. Add flour, baking powder and salt; beat at low speed just until combined. Stir in miniature chocolate chips.

Fill muffin cups 2/3 full. Place one ice cream cone upside down on top of each cupcake.

Bake 25 to 30 minutes, or until toothpick inserted into center of cupcakes comes out clean (cones will tip slightly to one side of cupcake). Cool completely in pan.

Frosting

In mixing bowl, combine sugar, butter, chocolate, vanilla and half-and-half. Beat until smooth; add enough half-and-half to reach desired spreading consistency.

Remove paper liners from cupcakes, and if necessary, use a bit of frosting to help cone attach firmly to cupcake. Frost cupcake completely; sprinkle with colored sprinkles and sugars, as desired.