Does anyone else remember these cupcakes? I only remember enjoying these at my sister's birthday party... the same year I told her all of her presents.
(Coincidentally I think that was the year people realized I can't keep secrets...)
Anyways, these cupcakes combine the excitement of a cupcake with ice cream and none of the mess.
I made them at the end of the year last year as a celebratory treat for my classmates finishing up our first year of grad school. One of my classmates requested them and how could I refuse?
Chocolate Chip Brownie Ice Cream Cone CupCakes
(from Cupcakes! by Elinor Klivans)
(makes 12 cupcakes)
12 flat-bottomed ice cream cones
1/2 cup (1 stick) unsalted butter, cut into pieces
3 oz unsweetened chocolate (baking chocolate works)
3/4 cup unbleached all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
2 large eggs
1 1/4 cups sugar
1 tsp vanilla extract
2/3 cup (4 oz) semi-sweet chocolate chips
1 stick butter, at room temperature
1 tsp vanilla
2 1/2 cups powdered sugar
(1 TBS milk- if necessary)
Preheat the oven to 325°F.
Place butter and unsweetened chocolate into double boiler and melt until creamy and completely melted. Set aside, but keep warm. Combine flour, baking powder and salt. Set aside.
In a large bowl, mix eggs and sugar on medium speed until the mix is thick and cream-colored, roughly 2 minutes. Stop the mixer and scrape the bowl if necessary. On low speed, first add the vanilla until completely combined, then the chocolate mix until completely combined. Continue mixing on low and mix in the flour mixture until completely smooth, then mix in the semi-sweet chocolate chips.
Fill each ice cream cone to just below the top of the cone. Make sure the batter is even at the top of the ice cream cone; try to fill in any holes. Place one flat bottomed ice cream cones into each cupcake spot in the cupcake tin.
Bake for about 28 minutes, or until a toothpick can be inserted and come out clean. (If you hit a chocolate chip, try another spot). (if it’s not clean, check again in 2 minutes) Let the cupcakes cool for 20 minutes in the cupcake tin.
Cream butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached If it’s too thin, add sugar gradually until it thickens. Frost cupcakes and top with sprinkles.