Hot Fudge Ice Cream CupcakesBrooke McLay
There’s this classic story my friend tells about the morning she agreed to watch another friends famously unruly twins at 7 a.m and she showed up to drop them off at 5:30 a.m. In their hands were ice cream cupcakes, mouths slathered with chocolate, hair mussed, pajamas on. Ever since, I’ve never been able to muster myself into the kitchen to make a batch of ice cream cone cupcakes. I found them, frankly, nasty after such a tale. But this simple version, where ice cream replaced the sickly-sweet ice cream, where a layer of ganache tops off the cone, turned out so adorably delicious that I couldn’t help myself. I ate my first Ice Cream Cone cupcake from top to bottom and I didn’t even once feel like a filthy twin noshing on dessert before dawn. Thank goodness, because I’ve got another one sitting on my countertop, calling my name.
Hot Fudge Ice Cream Cupcakes
- 1 batch chocolate cake mix, prepared according to package directions
- 12 jumbo cake cones
- 1/2 gallon vanilla ice cream
- 1 batch quick hot fudge
- rainbow sprinkles
Preheat your oven to 350 degrees. Place the bottom of your cones into a the rounds of a mini muffin tin. It should hold them firmly in place.
Pour batter into cones, filling each to within about 1 inch of top of the cone. (If you have extra batter, refrigerate it for a half-batch of standard cupcakes within the next 3 days). Bake about 30 minutes or until toothpick inserted in center of cake comes out clean. Remove cones from muffin cups to wire rack; cool completely.
Place a small bit of hot fudge on top of each cooled ice cream cone cupcake. Place a large scoop of vanilla ice cream on top of the cones. Top with hot fudge. Sprinkle with your favorite sprinkles. Enjoy immediately or freeze until ready to serve.