Justin's Frosted Chocolate Cone Cakes recipe
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Ingredients
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10 flat-bottomed wafer ice cream cones
1 cup all-purpose flour
1 cup white sugar
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter
½ cup water
1 tablespoon unsweetened cocoa powder
2 eggs
¼ cup buttermilk
1 teaspoon vanilla extract
⅓ cup cream cheese, softened
½ cup confectioners' sugar
½ teaspoon vanilla extract
Nutrition Info
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292.2 calories
carbohydrate: 39.9 g
cholesterol: 70.4 mg
fat: 13.4 g
fiber: 0.6 g
protein: 3.9 g
saturatedFat: 8 g
servingSize: -
sodium: 236.3 mg
sugar: 26.9 g
transFat: : -
unsaturatedFat: : -
Directions Justin's Frosted Chocolate Cone Cakes
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Set ice cream cones upright in 10 muffin cups.
Whisk flour, white sugar, baking soda, and salt together in a mixing bowl.
Melt butter in a saucepan over low heat, stir in water and cocoa powder until thoroughly combined.
Stir melted butter mixture into flour mixture. Stir in eggs, buttermilk, and 1 teaspoon vanilla extract until the batter is moistened.
Beat batter with an electric mixer on medium speed until thoroughly combined, about 1 minute.
Spoon chocolate cake batter into ice cream cones, leaving about 1 inch of space at the top.
Bake immediately in the preheated oven (to avoid cones becoming soggy) until a toothpick inserted into the middle of a cake center comes out clean, about 30 minutes.
Let cupcakes cool thoroughly, about 1 hour.
Beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla extract together in a bowl until smooth and creamy. Frost cupcakes with the cream cheese frosting.