A few months ago, my sister, June, texted me a picture of a chocolate cupcake baked in an ice cream cone, knowing it was exactly the type of thing I’d make. I fell in love with the idea — an edible cupcake liner! Cake hidden in a cone! Ice cream and cake in one! When I made the Oreo cake last week, I saw a recipe for cupcake cones on the cake mix box and took it as a sign that I had to make them right away. So, these were my afternoon project today.
These cupcake cones are super easy and fun to make, especially if you use a box mix, like I did. Initially, I was worried that the cones would burn to a crisp, but surprisingly, they didn’t even appear to get toasted. In fact, I would say I had the opposite issue — the cones lost their crunch. They weren’t soggy, but they were a bit chewy. It wasn’t a question of freshness, either (these were from a brand-new box, and they were crunchy before baking). Anyway, it wasn’t a deal-breaker for me because I feel like the primary purpose of these cupcake cones are to give kids a delightful surprise, not to impress foodie adults. Besides, how could you go wrong with a cake-filled cone topped with ice cream?
Ice Cream Cone Surprise
Makes 24 cones
- 24 cake cones (sold near the ice cream at most grocery stores)
- Your favorite cupcake recipe (or cake mix; once again, I used Pillsbury Moist Supreme Chocolate Devil’s Food Cake Mix) and the ingredients required to make it
- Ice cream, any flavor
- Muffin pan or rimmed baking sheet
Mix up your cake batter. Preheat the oven to 350 degrees.
Bake the cones for 25-28 minutes, or however long you’d usually bake cupcakes. Remove the pan from the oven, transfer the cones onto a wire rack, and cool completely. If necessary, repeat the process until you’ve used up the batter/cones.
The Pillsbury box had other adorable ideas for these cupcake cones, too — like decorating the top with frosting instead of ice cream, or creating a garden scene with gummy worms and frosting flowers (the chocolate cake would look like the “dirt”). The boys loved these; Jack was delighted by the prospect of finding cake “instead of nothing!” in the cone. I think these would be fantastic at kids’ birthday parties. You can bake them up and store them a day or two ahead of the party; then, at party time, just scoop ice cream on top, and voila! No need for plates or forks at cake time. (Yes, I’m all about the ease and convenience at kids’ parties.)