How cute are these cupcakes baked in ice cream cones??...
Chocolate cupcakes are actually baked in the ice-cream cones and a thick layer of frosting gives the cupcakes the appearance of real ice-cream cones.
ICE CREAM CONE CUPCAKES
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
1. Heat oven to 350 degrees.
2. Stand cones on an ungreased baking sheet.
3. In a mixing bowl, whisk together flour, baking soda, and salt; set dry ingredients aside.
4. Fill a medium saucepan with water and set over medium heat; bring water to a boil. Reduce heat, and let water simmer.
5. In the metal bowl of an electric mixer, combine milk, 2 1/2 ounces chocolate, and 1 stick butter.
6. Set bowl over simmering water, stirring occasionally, until butter and chocolate have melted.
7. Remove bowl from heat; stir in 1 cup sugar. Transfer bowl to mixer fitted with the paddle attachment.
8. Add reserved dry ingredients, and beat until well combined.
9. Add egg and 1 teaspoon vanilla; beat to combine.
10. Pour batter into cones, filling each cone three-quarters full.
11. 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.
To keep the cones from toppling over in the oven, cover the top of an angel-food cake pan with two sheets of tinfoil, and insert cones into holes punched with a knife. You can also try folding tinfoil into strips and arranging it on a baking sheet in a gridlike fashion to support the cones.
1. Combine remaining 1/2 cup plus 2 tablespoons sugar and cream in a heavy saucepan.
2. Set over high heat, and bring to a boil, stirring constantly. Reduce heat to medium; simmer, without stirring, 5 minutes.
3. 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.
4. Chill, stirring occasionally, until icing is cool enough to spread. Using an offset spatula, spread icing over cupcake tops.
For a festive look, cover with colorful sprinkles. You can also use a thick cream-cheese frosting, which gives the cupcakes an uncanny resemblance to soft-serve vanilla ice-cream cones.