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Upside Down Ice Cream Cone Cupcakes


  • Author: Stephanie Pass
  • Prep Time: 30 min
  • Cook Time: 20 min
  • Total Time: 50 minutes
  • Yield: 18 cupcakes 1x

Description

Fancy your chocolate box cake mix into these Upside Down Ice Cream Cone Cupcakes


Scale

Ingredients

Cupcakes

Funfetti frosting

Ice Cream Cupcake Toppings


Instructions

Cupcakes

  1. Preheat oven to 350 F degrees.
  2. Follow the directions on the back of the box of the cake mix with the water, eggs, and milk.
  3. Scoop the batter into the cupcake liners and fill about 3/4 way full.
  4. Bake in the oven for 20-21 minutes.
  5. Allow to cool completely.

Frosting

  1. Using an electric mixer beat the butter on medium speed until creamy.
  2. Mix in the powdered sugar, heavy whipping cream, and vanilla extract until combined and smooth.
  3. If the frosting is to thin, mix in 1/4 cup more of powdered sugar.
  4. Fold in the sprinkles.

Decorate the Cupcakes

  1. Once the frosting is made and the cupcakes are completely cool, use an ice cream scooper to scoop a big dollop of frosting onto the top of the cupcake.
  2. Lay out a piece of wax paper.  Fill a shallow bowl with sprinkles.
  3. Melt the Ghirardelli chocolate until melted and smooth. Melt at 30 second increments and stirring each time is the best way to make it smooth and melted.
  4. Then, dip the edge of each cone into the melted chocolate and immediately dip into the bowl of sprinkles.  Set each cone on the wax paper to allow to dry.
  5. Transfer the rest of the melted chocolate to a squeeze bottle.
  6. While the cones are drying, pipe the melted chocolate onto the frosting to look like hot fudge.
  7. Immediately sprinkle some confetti sprinkles onto the chocolate before it dries.
  8. Top each cupcake with a ice cream cone and maraschino cherry with the stem. You’ll want to work fairly quickly at this so that the cherry can stick to the chocolate before it dries.

Keywords: ice cream cupcakes, cupcakes, sundae cupcakes, chocolate sundae cupcakes, cupcakes

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