Ice Cream Cone Cupcakes

Just when the kids thought cupcakes were fun enough…baked in ice cream cones they’re even better!

Ice Cream Cone Cupcakes


Ice Cream Cone Cupcakes

Yield: 12 cupcakes


  • 12 flat-bottomed ice cream cones
  • 3/4 cup (175 mL) granulated sugar
  • 1/2 cup (125 mL) unsweetened cocoa powder
  • 1 cup (250 mL) Milk
  • 1 egg
  • 1/2 cup (125 mL) butter, melted
  • 2 tsp (10 mL) vanilla
  • 1 3/4 cups (425 mL) all-purpose flour
  • 1 1/2 tsp (7 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • Chocolate Icing
  • 3/4 cup (175 mL) semisweet chocolate chips
  • 2 tbsp (30 mL) Milk
  • 1/4 cup (50 mL) sour cream , (not fat-free)
  • Sprinkles or
  • other candies


  1. Preheat oven to 350°F (180°C). Cut twelve strips of foil from a roll, each about 2-inches (5 cm) wide. Scrunch 1 strip around the bottom of each ice cream cone and nestle into muffin pan to hold cones in place.
  2. In a large bowl, whisk together sugar and cocoa; gradually whisk in Milk until blended. Whisk in egg, butter and vanilla. Without stirring, sprinkle with flour, baking powder and salt; stir until evenly moistened.
  3. Spoon batter into ice cream cones, heaping slightly; smooth tops. Bake for about 30 min or until tester inserted into centre cupcake comes out clean. Let cool completely in pan on rack.
  4. Icing
  5. In a microwave-safe bowl or measuring cup, combine chocolate chips and Milk. Microwave on Medium (50%) power for 1 to 2 min or until chocolate is melted (or heat in a small saucepan over low heat); stir until smooth. Stir in sour cream. Let cool slightly.
  6. Spread icing over cooled cupcakes and decorate with sprinkles as desired.


Tip for Kids: Decorating these cupcakes makes a terrific party activity. Set out small bowls of the icing with spoons, sprinkles, fresh berries and other candies and let the kids decorate their own “ice cream cone”.

Cooking Tip To make Vanilla Cupcakes, omit cocoa powder, decrease sugar to 2/3 cup (150 mL), increase vanilla to 1 tbsp (15 mL) and the flour to 2 cups (500 mL). To make vanilla icing: Beat 1/4 cup (50 mL) softened butter, 2 tbsp (30 mL) Milk, 1 tsp (5 mL) vanilla and 1-1/2 cups (375 mL) icing sugar until fluffy, adding a little more Milk if necessary to thin.


For step-by-step instructions for this recipe and more, visit Dairy Goodness

Author: Dairy Farmers of Canada

Recipe and photo courtesy of Dairy Farmers of Canada.

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