Hot Fudge Sundae Ice Cream Cone Cupcakes

We’re excited to partner with Oléico®Safflower Oil to bring you this delicious recipe!

These delightful Hot Fudge Sundae Ice Cream Cone Cupcakes are a playful twist on the traditional ice cream sundae, served in an adorable cone-shaped cupcake. The base is a moist and flavorful yellow cupcake made with Oléico Safflower Oil and baked directly into an ice cream cone. The cone not only adds a charming touch but also provides a delightful crunch.

Why I Love Hot Fudge Sundae Ice Cream Cone Cupcakes

• So easy to make! They start with a box cake mix, made with Oléico Safflower Oil which is perfect for baking. Then topped with the best homemade buttercream frosting, hot fudge, rainbow sprinkles and maraschino cherry on top!

• They're so cute and whimsical! I love that these delectable vanilla cupcakes look like a hot fudge sundae served in an ice cream cone!

• The kids will love these playful hot fudge sundae cupcakes that are also completely delicious. Such a fun dessert!

• These adorable ice cream cone cupcakes are perfect for any celebration or birthday party!

• Served in a cone, these cupcakes are very easy to handle. Great for school bake sales!

• The portability and convenience add to the overall charm, making them a perfect treat for many special occasions and school functions.

• Way better than regular cupcakes. Perfect for kids birthday parties!

What You Need

Ingredient Notes

Oléico Safflower Oil - Oléico is the perfect oil for this recipe. Made from High Oleic Safflower Seeds, Oléico is expeller expressed without the use of chemicals, AND it's 100% natural! I love that it's both flavorless and odorless, so it doesn't affect the flavor of my cupcakes. You can find it at many major retailers. I found Oléico Safflower Oil on the Oil/Shortening and Cake Mixes aisle at Publix Supermarket.

Flat-Bottom Ice Cream Cones - Use your favorite brand but make sure they are the cake cones or flat bottom cones (not the sugar cones or waffle cones).

Cake Mix - We used a yellow cake mix for this recipe, but you could use any kind of boxed cake mix you like such as white cake, chocolate cake, red velvet cake or funfetti cake mix. Choose your favorite kind of cake.

Powdered Sugar - For convenience, buy a 16 ounce bag of powdered sugar so you don't have to measure out the 4 cups needed for the recipe.

Heavy Cream - You will need heavy whipping cream (not half and half) to make the homemade frosting and hot fudge.

Chocolate Chips - I prefer semi-sweet chocolate chips which are used to make the homemade hot fudge.

How to Make these Ice Cream Sundae Cupcakes

1) In a large mixing bowl, mix up the cake batter with an electric mixer according to package instructions. Grease two muffin pans with Oléico Safflower Oil. Use a muffin scoop to scoop cupcake batter into prepared muffin pans. (You don't need cupcake liners.) Make sure you don't over-fill them. You only need to fill the muffin cup ⅔ full. You will have enough batter for 16-18 cupcakes.

2) Add an upside down ice cream cone on top of the batter in each muffin cup. Press gently and make sure cone is straight vertically. You want the cones upright. Bake cupcakes at 350°F for 20-22 minutes or until toothpick inserted in middle of the cake part comes out clean. Let cool.

3) While cupcakes are cooling, make the chocolate fudge. Place chocolate chips and ⅓ cup cream in a medium bowl. Microwave for 20 seconds. Stir and repeat, if needed. Do not overheat. Stir until completely smooth. Let cool.

4) Meanwhile, make buttercream using hand mixer or stand mixer. Beat softened butter on medium speed for 3 minutes. Gradually add powdered sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Frost cupcakes with an offset spatula. Put a little extra frosting on top of cupcake so it looks like a scoop of ice cream. Drizzle cooled hot fudge over frosting. Add sprinkles and cherry. Makes 16-18.

Frequently Asked Questions

How much batter do I put in the muffin pan? This is an important question. Make sure you don't over-fill them. You only need to fill the muffin cup ⅔ full. It helps if you use a muffin scoop.

Does the ice cream cone burn in the oven? As long as you bake your ice cream cone cupcakes on the middle rack of a 350°F oven for about 22 minutes, they will not burn.

How do I store my adorable ice cream cone cupcakes? Place cupcakes in the cupcake pan that you baked them in (after it's cooled). You can place a little bit of aluminum foil around the base of each cone to stablize them, if you wish. Store in refrigerator. Let thaw before serving.

How do I transport my frosted cupcakes? You can transport them the same exact way that you store them in the muffin pan. Then loosely cover with plastic wrap. Be careful! If possible, have a friend hold them in their lap in the passenger's seat of your car. There are also ice cream cone cupcake holders that you can purchase online.

Quick Tips

• Room Temperature Ingredients - For best results, always use room temperature ingredients for most baking projects. Chilled ingredients mix differently and affect the consistency of the recipe.

• Prepared Pan - It's very important to grease your cupcake pan very well to make sure your cone cakes don't stick. (Do not use a silicone pan because it's too floppy). Use shortening or butter and rub it all over the inside of the pan, covering all the crevices. I used a generous amount of Crisco and they popped out perfectly after baking and cooling.

• Making the Cones Straight - When placing the cones on top of the batter before baking, try to place them as straight as possible. Then gently press them slightly into the batter to help stabilize them when they bake.

• Serving Suggestion for Cupcake Cones -If you're serving them at a party, place each cupcake in a clear plastic cup with a handful of colorful candies in the bottom of the cup to stablize the cupcake and also look cute.

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