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Cupcake Cones

  • 4servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, C, D
MineralsNatrium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 60g cocoa powder

  2. 65ml boiling hot water

  3. 150g plain flour

  4. 1 teaspoon baking powder

  5. teaspoon baking soda

  6. 1/8 teaspoon salt

  7. 90g butter , softened

  8. 200g sugar

  9. 1 teaspoon vanilla essence

  10. tablespoon of chocolate essence

  11. 1 egg

  12. 125ml buttermilk or milk

  13. Flat based ice cream cones

  14. Coloured sprinkles

  15. 1 tablespoon orange essence

  16. 200g dark chocolate , roughly chopped

  17. 250g butter , softened and chopped

  18. 200g icing sugar

  19. 200g white chocolate , roughly chopped

Instructions Jump to Ingredients ↑

  1. Chocolate Cake Preheat the oven to 170°C. Place cones in a cupcake tray Mix cocoa powder and boiling water in a small bowl to a smooth consistency. Add additional tablespoons of boiling water if required.

  2. Combine flour, baking powder, baking soda and salt in separate bowl.

  3. With the mixer on high speed, beat the butter, sugar, vanilla essence and chocolate essence until creamy.

  4. Add egg, beating until just combined.

  5. Switch the mixer to low speed, gradually add in the dry ingredients, alternating between cocoa mixture and buttermilk.

  6. Fill 2/3 of each cone with the batter. Tip: You can use a piping bag to fill each cone to spread the batter evenly.

  7. Bake cones for 10-15 minutes. Cake is ready when a skewer inserted into the centre comes out clean.

  8. Cool cone cupcakes in tray.

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