Ice Cream Cone Cupcakes
Baking cupcakes in ice cream cones not only makes them less messy in your hands, but it also looks fantastic! These rich, chocolatey cupcakes are easy to display, and you can customize the appearance for any occasion.
1 hour cooling time
10 minutes chilling time

For the chocolate cupcakes:
- 15 flat-bottomed ice cream cones 15 flat-bottomed ice cream cones
- 1½ cups (188 g) all-purpose flour 1½ cups (188 g) all-purpose flour
- 1 cup (217 g) Redpath® Golden Yellow Sugar, packed 1 cup (217 g) Redpath® Golden Yellow Sugar, packed
- ¼ cup (25 g) cocoa powder ¼ cup (25 g) cocoa powder
- 1 tsp (5 g) baking soda 1 tsp (5 g) baking soda
- ½ tsp (3 g) salt ½ tsp (3 g) salt
- ½ tsp (1 g) espresso powder ½ tsp (1 g) espresso powder
- 1 cup (250 ml) water 1 cup (250 ml) water
- ⅓ cup (83 ml) canola oil ⅓ cup (83 ml) canola oil
- 1 tbsp (15 ml) white vinegar or apple cider vinegar 1 tbsp (15 ml) white vinegar or apple cider vinegar
- 2 tsp (10 ml) pure vanilla extract 2 tsp (10 ml) pure vanilla extract
For the vanilla buttercream:
- 1 cup (227 g) butter 1 cup (227 g) butter
- 3 to 4 cups (360 to 480 g) Redpath® Icing Sugar 3 to 4 cups (360 to 480 g) Redpath® Icing Sugar
- 1 tbsp (15 ml) pure vanilla extract 1 tbsp (15 ml) pure vanilla extract
- ½ tsp (3 g) salt ½ tsp (3 g) salt
- 2 tbsp (30 ml) heavy cream, cold 2 tbsp (30 ml) heavy cream, cold
For the chocolate ganache:
- ⅔ cup (113 g) semi-sweet or dark chocolate, finely chopped ⅔ cup (113 g) semi-sweet or dark chocolate, finely chopped
- 1 tbsp (13 g) coconut oil 1 tbsp (13 g) coconut oil
- ½ cup (125 ml) heavy cream ½ cup (125 ml) heavy cream
Garnish (optional):
- Fresh cherries Fresh cherries
Equipment:
- Baking pan (9 x 13-inch) OR Muffin tin (regular) x 2 Baking pan (9 x 13-inch) OR Muffin tin (regular) x 2
- Aluminum foil Aluminum foil
- Sharp paring knife Sharp paring knife
- Scale or dry measuring cups Scale or dry measuring cups
- Large bowl Large bowl
- Whisk Whisk
- Measuring spoons Measuring spoons
- Liquid measuring cup Liquid measuring cup
- Skewer or toothpick Skewer or toothpick
- Stand mixer with paddle attachment OR large bowl with hand mixer Stand mixer with paddle attachment OR large bowl with hand mixer
- Rubber spatula x 2 Rubber spatula x 2
- Small heat-proof bowl Small heat-proof bowl
- Small heavy-bottomed saucepan Small heavy-bottomed saucepan
- Pastry/piping bag Pastry/piping bag
- Large piping tip (plain or star) Large piping tip (plain or star)
- Scissors Scissors
- Spoon Spoon
Instructions
For the chocolate cupcakes:
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.
For the vanilla buttercream:
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.
For the chocolate ganache:
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.
To assemble the cupcakes:
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.
Chef's Tips
*If garnishing the cupcakes with fresh cherries, do so right before serving, as the berries will perish if stored for more than a day, especially at room temperature.
*Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar. Note that the cupcake may have a more pronounced caramel-like flavoured undertone.
*The vanilla buttercream can be coloured to match any occasion. For best results, use gel food colouring.
*Sprinkle coconut flakes, sprinkles, or chopped nuts (peanuts, almonds, hazelnuts) after drizzling on the chocolate ganache for additional flavour and texture. Or invite guests to decorate their own cone.