Chocolate Cupcake Cones Food

DEVIL'S FOOD CUPCAKE CONES

Steps:

• Make the cupcake cones: Preheat the oven to 350 degrees F. Place 1 ice cream cone in each cup of a 12-cup muffin pan and set aside.
• Melt the butter in a small saucepan over low heat. Pour over the chocolate in a small heatproof bowl; let sit a minute to melt, then stir together and set aside.
• In a large bowl, combine the flour, sugar, cocoa powder, baking powder, salt and eggs. Stir to break the eggs, then stir with the dry ingredients until the batter is smooth. Add the chocolate-butter mixture and stir until well combined.
• Spoon the batter into a piping bag and pipe into the cones, dividing it equally among the cones, no more than three-fourths full. Bake until a cake tester or toothpick inserted into the center of the cake comes out clean and the cakes spring back to the touch, 20 to 25 minutes. Remove from the oven and let cool completely.
• Beat together the butter, confectioners' sugar and vanilla in a large bowl with a handheld mixer on medium-high speed, until light and fluffy, 3 to 5 minutes. Divide the frosting into bowls and tint with the food coloring, as desired. Transfer each colored frosting to a piping bag fitted with a star tip. Pipe a swirl of frosting onto each cupcake cone and decorate with a piece of cookie and sprinkles.

CHOCOLATE CUPCAKE CONES

Steps:

• Prepare cake mix according to package directions; set aside. In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth; stir in chocolate chips. , Place ice-cream cones in muffin cups. Spoon about 1 tablespoon of cake batter into each cone; top with a rounded teaspoon of cream cheese mixture. Fill with remaining batter to within 3/4 in. of top. , Bake at 350° for 25-30 minutes or until a toothpick comes out clean., In a small bowl, beat the shortening, confectioners' sugar and vanilla until smooth. Add enough milk to achieve spreading consistency. Frost tops of cooled cones and top with sprinkles.,

BEST EASY CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 180°C/350°F (160°C fan). Put oven rack in the middle of the oven.
• Place 12 cupcake liners in a cupcake tin.
• Sift Dry ingredients into a bowl. Whisk briefly.
• Place butter and chocolate in a separate, large heatproof bowl. Microwave for 45 seconds, mix, then microwave for another 30 seconds. Mix until chocolate is melted and smooth (keep microwaving in 20 sec bursts if chocolate not melted).
• Add cocoa powder and mix.
• Add milk and oil, then eggs, vanilla and vinegar. Whisk until smooth.
• Add flour mixture and whisk until lump free.
• Divide mixture between cupcake liners. I use a ice cream scoop for this. They should be just over 3/4 full.
• Bake for 18 - 20 minutes, or until skewer inserted into the cupcake in the middle of the tray comes out clean.
• Remove from oven and immediately transfer to cooling rack (spoon or knife helps).
• Once cool, spread with frosting and decorate with sprinkles if desired. Alternatively, use Chocolate Buttercream Frosting!

EASY CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two muffin pans or line with 20 paper baking cups.
• In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, almond extract and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the batter, alternating with the milk, just until blended. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite frosting.

CHOCOLATE MALT CONES

Steps:

• Heat oven to 350°F. Make cake mix as directed on box for cupcakes, using 1 1/4 cups water, 1/2 cup oil and 3 eggs. Fill 12 ice cream cones about half full, using slightly less than 1/4 cup batter for each. Stand cones in muffin pan. Refrigerate remaining batter until ready to fill and bake remaining cones.
• Bake 20 to 25 minutes or until toothpick carefully inserted in center of cupcake comes out clean. Remove cones from pans to cooling rack. Cool completely. Repeat with remaining batter and cones.
• Frost cupcakes with frosting. Cut cookies in half crosswise; push 2 cookie halves into each cupcake to look like straws. Top each cupcake with a cherry.

CHOCOLATE NUTTY CONE CUPCAKES

Steps:

• Prepare and bake the chocolate cake mix according to the package instructions for cupcakes. Let cool completely.
• Frost the cupcakes with the vanilla frosting. Top one cupcake with about 1 tablespoon chocolate sauce (it is best to do one cupcake at a time). Working quickly, before the sauce hardens, top with some sugar cone and salted peanuts. Repeat with the remaining cupcakes. Serve with vanilla ice cream on the side, if desired.

CUPCAKE CONES

Steps:

• In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk, beating well after each addition. , Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on wire racks. Frost and decorate as desired.

CHOCOLATE CUPCAKE CONES

Steps:

• Heat oven to 350 degrees. Stand cones on an ungreased baking sheet. In a mixing bowl, whisk together flour, baking soda, and salt; set dry ingredients aside.
• Fill a medium saucepan with water and set over medium heat; bring water to a boil. Reduce heat, and let water simmer. In the metal bowl of an electric mixer, combine milk, 2 1/2 ounces chocolate, and 1 stick butter. Set bowl over simmering water, stirring occasionally, until butter and chocolate have melted. Remove bowl from heat; stir in 1 cup sugar.
• Transfer bowl to mixer fitted with the paddle attachment. Add reserved dry ingredients, and beat until well combined. Add egg and 1 teaspoon vanilla; beat to combine. Pour batter into cones, filling each cone three-quarters full.
• Transfer baking sheet to oven, and bake until domes form and a cake tester inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from oven, and transfer to a wire rack to cool completely.
• Meanwhile, make the icing: Combine remaining 1/2 cup plus 2 tablespoons sugar and cream in a heavy saucepan. Set over high heat, and bring to a boil, stirring constantly. Reduce heat to medium; simmer, without stirring, 5 minutes. Remove pan from heat; add remaining 2 1/2 ounces chocolate, stirring until melted. Stir in remaining 4 tablespoons butter and 1/2 teaspoon vanilla. Chill, stirring occasionally, until icing is cool enough to spread. Using an offset spatula, spread icing over cupcake tops. Serve.

HOT CHOCOLATE CONES

Steps:

• Pour the cocoa mix into a 6 x 12 clear cone bag and seal with a clear rubber band; trim 1 inch above band.
• Place the filled bag into a second cone bag, flattening the top.
• Layer either the chocolate chips or the M&M candies followed with the mini-marshamallows.
• Top all off with a red gumdrop and sercure the bag with the last rubber band.
• Attach a tag for instructions on making the hot chocolate. Divide the hot chocolate mix into thirds, place in a cup and fill with 3/4 cup boiling water.
• Top each cup with equal amounts of chocolate chips and marshamallows, enjoy.

CHOCOLATE-DIPPED ICE CREAM CONE CUPCAKES

Steps:

• Preheat oven to 350°. Grease 24 mini-muffin cups. Stand ice cream cones in additional mini-muffin cups.
• Prepare cake mix batter according to package directions. Fill each greased muffin cup with 1 tablespoon batter. Divide remaining batter among ice cream cones (scant 2 tablespoons each).
• Bake until a knife inserted in center comes out clean, 15-20 minutes. Cool in pans 5 minutes. Transfer both plain and cone cupcakes to wire racks; cool completely.
• For frosting, beat butter and shortening until blended. Gradually beat in confectioners' sugar, milk and vanilla on medium speed until soft peaks form.
• To assemble, spread a small amount of frosting on bottom of each plain cupcake; attach to top of a cone cupcake. Spread remaining frosting over top cupcakes, rounding tops to resemble a scoop of ice cream. Freeze until frosting is firm, 5-10 minutes.
• For glaze, in a large metal bowl over simmering water, melt chocolate and shortening, stirring until smooth. Dip tops of cones in chocolate mixture. Decorate with sprinkles. Let stand until set.