Yesterday was my sister’s birthday and I knew it’d be the perfect excuse to try my hand at these ice cream cone cupcakes. These hand dipped cupcakes are a little nostalgic, as they remind me of getting ice cream cones during the hot summer! I used sugar cones vs the traditional ice cream cup style cone. I think the sugar cones are tastier, however they proved to be a little trickier when baking the cupcakes.

Ice Cream Cupcakes – Chocolate Dipped

To achieve cone filled cupcakes you’ll start by filling the lined muffin pan cups half way with your choice of cake batters. Place the sugar cones on top of the filled cups, so that the opening gently rests on the batter. Ask the cake bakes and rises, it will the the hollow portion of the cone – providing the result below.

Next, fill a piping bag with frosting, pipe frosting on cupcakes.

Place cupcakes in freezer for a few minutes to make sure frosting is cool for dipping.

Dip cones frosting down in a chocolate ice cream topping. You’ll want to make sure you grab the variety that hardens once cooled, otherwise you’ll end up with syrup topped cones — which I’m sure are delicious too!

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