Hot Fudge Sundae Ice Cream Cone Cupcakes

5 from 1 vote

Hot Fudge Sundae Ice Cream Cone Cupcakes

These delightful Hot Fudge Sundae Ice Cream Cone Cupcakes are a playful twist on the traditional ice cream sundae, served in a convenient and portable cone-shaped cupcake form.

Course Baking, Dessert, Snack

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 22

Servings cupcakes

Calories 458kcal

Author Lise Sullivan Ode

Ingredients

1 box yellow cake mix
⅓ cup Oléico Safflower Oil
1 cup water
3 large eggs
18 cake ice cream cones
1 cup unsalted butter, softened
4 cups powdered sugar or about 16 ounces
¼ cup heavy whipping cream
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
⅓ cup heavy whipping cream
18 maraschino cherries
Sprinkles

Instructions

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. 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.
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. Bake cupcakes at 350°F for 20-22 minutes or until toothpick inserted in middle of the cake part comes out clean. Let cool.
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.
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.

Notes

If you're in a hurry, use 2 cans store bought white frosting to frost the cupcakes.

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 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. Store in refrigerator. Let thaw before serving.

How do I transport my frosted cupcakes? 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.

Nutrition