Chocolate Cupcake Cones

by Emily
from Virtuous Daughters, January 2009~Volume 8, Number 10

• 10-flat bottom waffle cones
• 1 c. all purpose flour
• 1/3 c. unsweet cocoa powder
• 1 3/4 tsp. Baking powder
• 1/4 tsp. Salt
• 1/4 c. butter (1/2 stick), cut into pieces, softened
• 1/2 c. sugar
• 1 egg
• 1/2 c. milk
• 1 tsp. Vanilla
• 1 recipe Creamy Frosting (see below)

Preheat oven to 350. Put each cone in a cup of muffin tin. Combine flour, cocoa, baking powder, and salt and blend with a fork. In a medium bowl, combine butter, sugar, and egg. Mix on medium speed with hand mixer, until lighter in color and no lumps remain. Add milk and vanilla, reduce speed to low and beat until smooth. Add the flour mixture and stir gently with a spatula until the batter is completely moistened and combined. Using a spoon, place even amounts of the batter, about 3 T., into each cone. Gently tap the bottom of the cone on your palm to settle the batter. Bake the cupcakes until a toothpick inserted into the center of 1 cake comes out clean, 25 to 28 minutes. Remove from oven and let cool completely. When cool, cover each cupcake with frosting. Add sprinkles if desired.


Creamy Frosting:

• 6 T. butter (room temperature)
• 1 1/2 c. powdered sugar
• 2 T. heavy cream
• 3/4 tsp. Vanilla
• Food coloring (optional)
• 3 oz. Unsweet chocolate, chopped (optional)

Vanilla frosting: combine butter, sugar, cream, and vanilla, and mix on low speed until smooth. Add food coloring, if desired, 1-2 drops per color. Chocolate frosting: use vanilla frosting, but you will add the chocolate, melted with a double broiler (or heat-proof bowl over a pan of hot water, not touching the water). Stir with a wooden spoon. Cool before adding to vanilla frosting.