Chocolate Frosted Cupcake Party Cones

Ingredients

Cupcakes

• 3 cups all-purpose flour
• 2 cups Granulated Sugar
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups cold water
• 2/3 cup vegetable oil
• 2 tablespoons white vinegar OR apple cider vinegar
• 1 tablelspoon vanilla extract
• 24 flat-bottomed ice cream cones

Vanilla Buttercream Frosting

• 1 cup butter, room temperature
• 3 to 4 cups icing sugar
• 2 tablespoons heavy cream
• 2 teaspoons vanilla extract
• Cake sprinkles to decorate

Directions

Cupcakes

1. Preheat oven to 350 degrees F.
2. Place flat-bottomed ice cream cones in a muffin tin, then use strips of aluminum foil to pack around the cones. This will keep them stable and prevent them from falling over.
3. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
4. Make a well in the dry ingredients, then pour in the water, oil, vinegar, and vanilla. Stir everything together until the batter is smooth and no lumps of flour remain.
5. Fill ice cream cones 2/3 full with batter. Do not overfill or the cake will rise and the cones will be too full and become soft.
6. Carefully transfer to the oven and bake for 20 – 25 minutes, or until an inserted toothpick comes out clean. Let cupcakes cool in the pan until room temperature before icing.

Frosting

1. Place the softened butter in a large bowl or in the bowl of a large stand mixer fitted with the paddle attachment. Beat until fluffy and lightened in colour, about 5 minutes
2. Add the icing sugar, 1/2 cup at a time, mixing well after each addition until you achieve your desired consistency.
3. Add in the cream a little at a time and vanilla and mix in until fully incorporated and a good consistancy.

Assembly

1. If you filled your cupcakes too full and they have risen too high, cut some of the cake off before icing.
2. Spread or pipe the frosting onto the cupcake cones and garnish with a little baking candy. The kids will love them.