Justins Frosted Chocolate Cone Cakes Food

JUSTIN'S FROSTED CHOCOLATE CONE CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Set ice cream cones upright in 10 muffin cups.
• Whisk flour, white sugar, baking soda, and salt together in a mixing bowl.
• Melt butter in a saucepan over low heat; stir in water and cocoa powder until thoroughly combined.
• Stir melted butter mixture into flour mixture. Stir in eggs, buttermilk, and 1 teaspoon vanilla extract until the batter is moistened.
• Beat batter with an electric mixer on medium speed until thoroughly combined, about 1 minute.
• Spoon chocolate cake batter into ice cream cones, leaving about 1 inch of space at the top.
• Bake immediately in the preheated oven (to avoid cones becoming soggy) until a toothpick inserted into the middle of a cake center comes out clean, about 30 minutes.
• Let cupcakes cool thoroughly, about 1 hour.
• Beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla extract together in a bowl until smooth and creamy. Frost cupcakes with the cream cheese frosting.

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.

MAYONNAISE CAKE WITH CHOCOLATE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F and lightly grease a 9x12 baking pan.
• Mix all ingredients in a medium bowl until you can't see any more flour.
• Pour into the prepared baking pan and bake for 30 minutes.
• Let the cake cool completely in the pan on a wire rack.
• For the frosting: Place powdered sugar and cocoa in a medium bowl (I usually use a 4-cup Pyrex mesuring cup).
• Heat butter and milk in a small microwave-safe bowl in the microwave until the butter is melted (be careful - if the heat is too high, it'll splatter!).
• Gradually beat the butter mixture into the cocoa mixture until smooth.
• Stir in vanilla.
• Spread the warm frosting over the cooled cake. The frosting makes about a cup or so.

CAKES IN A CONE

Steps:

• Prepare cake mix or brownie mix according to pkg directions.
• Fill each cone about 3/4 full of batter, up to first ridge in cones.
• Place cones in the cups of a cupcake pan or on a cookie sheet.
• Bake@ 400 degrees fr 15-18 minutes or until tests done.
• Remove from oven and let cool completely before frosting.

JUSTIN'S FROSTED CHOCOLATE CONE CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Set ice cream cones upright in 10 muffin cups.
• Whisk flour, white sugar, baking soda, and salt together in a mixing bowl.
• Melt butter in a saucepan over low heat; stir in water and cocoa powder until thoroughly combined.
• Stir melted butter mixture into flour mixture. Stir in eggs, buttermilk, and 1 teaspoon vanilla extract until the batter is moistened.
• Beat batter with an electric mixer on medium speed until thoroughly combined, about 1 minute.
• Spoon chocolate cake batter into ice cream cones, leaving about 1 inch of space at the top.
• Bake immediately in the preheated oven (to avoid cones becoming soggy) until a toothpick inserted into the middle of a cake center comes out clean, about 30 minutes.
• Let cupcakes cool thoroughly, about 1 hour.
• Beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla extract together in a bowl until smooth and creamy. Frost cupcakes with the cream cheese frosting.