Happy and Spice: How to Make Sundae Cupcakes

"Sundae" Cupcakes

My nephew, Travis, had his 6th birthday party this past weekend. I admit, after all the cakes and cupcakes I've done, I've been a big fat failure at making something for my sister's two boys over the years. :-(

Somehow something always comes up where I don't have time. So I had to do something memorable and fun this time.

Travis was having a Summer-themed party complete with a pool, slip-and-slide, and grilled hot dogs. What goes better with a pool party than ice cream sundae cones?!

I borrowed the idea from an episode of Cupcake Wars I just watched two weekends ago...

Did you know you can put cake batter right into ice cream cones and it bakes near perfectly?! Me neither! It's pretty cool!

Any way here's the recipe for these cute little treats...

Chocolate Sundae Cupcaked with Vanilla Buttercream Frosting

Vanilla Butter Cream (Ice Cream) Frosting

2 Sticks salted butter, softened

1 tsp vanilla extract

1-2 tsp heavy cream

3-4 cups confectioner's sugar

Chocolate Drizzle

1/2 cup Nutella or Hazlenut spread of choice

1 Tbs coconut oil

Chocolate Cake in Wafer Cone

1 Dozen Wafer Cones

8 tablespoons salted butter, cut into 4 pieces, softened

2 ounces bittersweet chocolate, chopped

½ cup Dutch-processed cocoa powder

¾ cup all-purpose flour

½ teaspoon baking soda

¾ teaspoon baking powder

2 eggs

¾ cup granulated sugar

1 teaspoon vanilla extract

½ cup sour cream

To Bake cupcakes:

Combine all dry ingredients in mixing bowl and form a trough in the center. In separate mixing bowl beat wet ingredients (butter, eggs, vanilla extract, sour cream). Add into the trough in dry ingredients. Beat on medium speed in stand mixer for 2 minutes, scraping sides as you go.

Place Wafer Cones separately in muffin tin. (I made a cool little cone holder out of a foil baking dish! I'll update with picture)

Fill cake mix in each wafer cone about 2/3 full. Bake on 350 for 15-18 minutes. You may see the cake bubble over a bit during the baking but it will settle its butt down after a few minutes.

When a toothpick inserted comes out clean you are ready! Pull out of oven and let cool before adding frosting.

Chocolate Drizzle:

I find it necessary to use this recipe for any type of chocolate dipping or drizzle on top of cupcakes or cakes..using coconut oil will NOT make it taste coco-nutty. It gives a very mild texture and not near as rich as a chocolate syrup. It also hardens very well and tastes fab!

Microwave for 20 seconds Nutella and coconut oil. Stir and it should be ready for dipping or drizzle! Careful not to burn Nutella! Do this just before you are ready to drizzle or it will harden back up.

To Make Frosting:

Place the two sticks of butter in stand mixer with vanilla extract and heavy cream. Beat on medium speed for 2 minutes. It will be all clumpy and stuck on your beaters if you have an old as dirt mixer like I do. No worries!

Slowly add in the sugar one cup at a time. You will need to scrape the sides of the bowl multiple times during this process until you reach your desired consistency. (Pics below!)