Preheat oven to 350°F (175°C). Cover the top of a 9 x 13-inch baking pan tightly with a double layer of aluminum foil or a single layer of heavy-duty foil. With the tip of a sharp paring knife, cut 1 inch X’s, evenly spaced into 5 alternating rows of 3 X’s each into the foil. Carefully push a flat-bottomed ice cream cone into each X.  Alternatively, place flat-bottomed ice cream cones in a muffin tin, then use strips of aluminum foil to pack around the cones. Either method will keep them stable and prevent them from falling over.

In a large bowl, whisk together all-purpose flour, the Redpath® Golden Yellow Sugar, cocoa powder, baking soda, salt, and espresso powder.

Make a well in the dry ingredients, then pour in the water, oil, vinegar, and vanilla extract. Stir everything together with a whisk until the batter is smooth and no lumps of flour remain; do not overmix.

Fill ice cream cones about ¾-full with batter; batter should be about 1/2 inch below the rim of the ice cream cone. Carefully transfer to the oven and bake for 25 to 30 minutes or until an inserted skewer comes out clean. Let cupcakes cool completely before icing; about an hour.

Place butter in a large bowl or the bowl of a large stand mixer fitted with the paddle attachment. Cream until fluffy and lightened in colour; 5 minutes. If creaming the butter by hand, this step will take a little longer.

Add the Redpath® Icing Sugar ½ cup (60 grams) at a time, mixing well after each addition until desired consistency is achieved.

Add in the vanilla extract and salt; mix until fully incorporated.

Add the heavy cream into the buttercream and blend until smooth and fluffy.

Place the finely chopped chocolate and coconut oil into a small heatproof bowl.

In a small heavy-bottomed saucepan, heat heavy cream over medium heat until it just begins to simmer.

Pour the hot cream over the chopped chocolate. Let sit for 2 minutes. Slowly stir in the heavy cream into the chocolate and coconut oil from the centre out until ganache is smooth and homogeneous. Let cool until just warm; stir periodically to prevent a skin from forming.

Fit a pastry bag with a large plain or star tip. Transfer some of the vanilla buttercream into the prepared piping bag.

Decorate cupcakes with large swirls or a single large “kiss” (see articles on “Simple Decorating Techniques” using a plain or star tip) to make them look like ice cream cones. Place into the fridge for 15 minutes to allow buttercream to chill; this is to prevent the ganache from melting the buttercream.

Spoon or drizzle the cooled chocolate ganache over the chilled buttercream. Garnish with a cherry, if desired. Let buttercream come to room temperature before serving; 10 minutes. Store covered at room temperature for up to three days or in the fridge if it’s hot or humid outside.