After heming and hawing over doing cupcake cones for months now, I took my brothers visit as an excuse to try something new. I used a chocolate cake recipe that I trust, and then vanilla and chocolate buttercream. In the end, all that was new was the cone instead of a cupcake liner. Hows that for walking on the wild side?
Jaos and the boys LOVED the cupcake cones. I mean they really enjoyed them. And it was nice that the boys had a good holder for the cupcake. Little mess was involved with them devouring the cakes. My brother and I were on the iffy side. We thought they were hard to eat. After trying several methods figured out attacking from the side of the cone was best for maximum frosting coverage.
I will most definitely make them again. The boys loved them too much not to. So verdict is: Keeper!
Makes 12 to 15 cupcakes
1 1/2 cups unbleached white flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water
2 teaspoons pure vanilla extract
2 tablespoons vinegar
Box of 24 flat bottomed ice cream cones
To make the cupcakes, preheat the oven to 375 degrees Fahrenheit.
Set cones into cupcake tins. (I needed 19 cones for this recipe. Sift together the flour, cocoa, baking soda, salt, and sugar in a large mixing bowl. In a 2-cup measuring cup, measure and mix together the oil, water, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter where the baking soda and the vinegar are reacting. Stir just until the vinegar is evenly distributed throughout the batter.
Working quickly, distribute the batter into cones. I filled them to 3/4 of an inch from the top. Bake for 20 minutes. Set the cupcakes on a wire rack for 10 minutes to cool in pan, then transfer to wire rack to cool completely.
**This recipe made 19 cupcake cones for me. And I baked them 18 minutes.
Vanilla and Chocolate Buttercream
2 sticks butter
7 cups powdered sugar, sifted
1/4 cup milk
1 teaspoon vanilla
1/4 cup cocoa powder
1. beat butter until creamy, scrape bowl
2. add 5 cups of sifted powdered sugar, milk, and vanilla, beat until combined
3. add more powdered sugar until you get to the consistency you want (not too stiff so that its hard to pipe)
4. take out half of the buttercream and reserve, this is your vanilla
5. add the cocoa powder to the remaining half and beat to combine, you might need to add a little milk if its too stiff, this is your chocolate buttercream