Again, I won’t give excuses. I’m just going to show you what I have: Sundae cone-look-alike-cupcakes!
These were fun to make, surprisingly easy, and a crowd-wower. I tried coating with marshmallow creme (no gelatin!), but it fails… by the time you want to serve, the creme will have dripped itself into sticky puddles around the cone. Stick with icing! Any icing. I used a chocolate icing, and white cocoa pearls for decoration.
I adapted the idea from the Betty Cocker website. Don’t worry, the cake here is not from a boxed mix (but hey, NOTHING wrong with boxed cake mix!). The recipe is adapted from bakeaholic‘s website. I can imagine so many possibilities with these! If you try them, please, please post a comment and let me know how they turned out… I’d be curious to see how they turned out.
Also, Vegans, heads-up! I tried this out for y’all… and they baked PERFECTLY. I could not tell the difference. So if you’re looking for a chocolate cake recipe, this be it!
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CUPCAKES
Makes 8 regular sized cupcakes, and 8 mini cupcakes
Ingredients:
3/4 cup + 2 heaping tablespoons all-purpose flour
1 cup sugar
1/4 cup + 1 tablespoon good cocoa powder (I used raw cocoa powder)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup milk or almond milk (for vegan)
1/4 cup vegetable oil
1 tablespoon sour cream OR 1/4 cup applesauce (for vegan)
1 teaspoon vanilla extract
1/3 cup freshly brewed hot coffee
Method:
Line 8 cups of both regular and mini cupcake trays with paper liners.
Preheat oven to 350ºF.
Sift together flour, sugar, cocoa powder, baking powder and baking soda in a medium bowl.
In a smaller bowl, whip together milk, oil, sour cream (or apple sauce), and vanilla extract until homogenized.
Pour wet mix into dry mix and whip gently until well mixed.
Add in hot coffee. Whip until just mixed. Batter will be thin.
Fill all cups 2/3 full.
Bake for 18 – 20 minutes or until toothpick into the center comes out clean.
Cool on wire rack until completely cooled (at least an hour).
ASSEMBLY
Ingredients:
8 wafer cones (not waffle cones)
16 mini peanut butter cups, or whatever candy/chocolate you want to fill the cones with
8 – 16 oz of icing of your choice
decorative sprinkles
maraschino cherries
Method:
Note: if you want a cone holder, cover a cupcake pan with aluminum foil and cut little crosses over the cups.
Fill cone with 2 mini peanut butter cups.
Cover top with a little bit of icing.
If your regular-sized cupcake has baked over the rim of your liner, you may need to trim around with clean scissors.
Unwrap the cupcake and place it upside down on the cone.
Place some icing over it, unwrap a mini cupcake, and place it upside down on the regular cupcake.
Ice it up! Decorate with a cherry on top! And devour.
It was a great evening with both of you!
