These black forest ice cream cupcakes are styled on a summery ice cream, and replicate the delicious flavours of a Black Forest Gateau.
Filled with a chocolate sponge with a hint of kirsch, topped with an ice cream style swirl of butter cream and finished with a cherry and that all important drizzle of chocolate!
Regardless of whether you travel abroad or spend your holidays in the UK with it's unpredictable weather, nothing screams summer more than ice cream. These fun cupcakes have been styled on the classic holiday ice cream cone. They may not be ice cream but they do rather look like one.
The other great thing about these summery cupcakes is that they'd be great for so many occasions, whether that's a party for a child or adult, a summer fate, or even a charity bake sale.
They're also great for a bit of playful fun by tricking the children into thinking they are ice cream!
Every part is edible
One of the great things about these ice cream themed cupcakes is that every single part of them is edible (well, apart from the stone in the cherry on top, though you could pit them if you like!)
There's no paper cupcake cases to be gathered and binned as the cupcakes are baked in the flat bottomed wafer ice cream cones! Just to be upfront, the cones do become a tiny bit more crisp after the bake but other than that these substitute cupcake cases aren't at all affected by being in the oven.
Easy to make
These Black Forest Ice Cream Styled Cupcakes are just as easy to make as your regular cupcakes too, after all we are simply replacing the disposable paper cases with edible wafer cones! Simply steady the flat bottomed ice cream cones in the muffin tin. Part fill them with your cake batter and then bake! How easy is that!
The sponge mixture should be a dropping consistency, which means when you place the spoon into the mixture and lift it out again, a small amount of the mixture will drop from the spoon if then gently shaken.
Cook's Tip
You may find it easier to fill the cones by placing the cake batter into a large piping bag and piping the batter into the cones. Or use a flip action ice cream scoop can also be used to fill the cones. If you make a lot of cupcakes I would recommend getting one if you don't already have one as they make filling all cupcake cases easier.
The ice cream on the cone is a basic vanilla buttercream frosting. which is very easy to make and is simply piped on top with a large star nozzle to give the look of "Mr.Whippy" type ice cream.
Variations
A bit of a grown up twist
It's not just the children who love ice cream so I have given these a bit of a grown up twist flavouring them with the classic Black forest gateau combination of chocolate and cherries.
The cake has a hint of kirsch (although any alcohol will be driven off during baking). If you are serving to adults you could give them a little extra kick by sprinkling a little more kirsch over the cooked sponge or even adding some kirsch to the chocolate drizzle.
For a less sweet version replace the buttercream frosting with whipped fresh cream.
If serving to youngsters you may prefer to leave the kirsch out altogether. For very young children pit the cherries to avoid a choking hazard.
Chocolate Orange
Chocolate orange is another great flavour combination which works well here. Add some orange zest to the sponge mix and replace the milk with orange juice. Add some orange zest to the buttercream too and again thin with orange juice rather than milk.
Alternatively add 1 teaspoon orange extract to both the chocolate sponge mixture and the frosting.
Black Forest Ice Cream Cupcakes
Equipment
- muffin tin
- large piping bags
- star nozzle
Ingredients
For the cupcakes
- 12 flat bottomed ice cream cones I used Askeys
- 125 g (4oz) butter softened
- 125 g (4oz) golden caster sugar
- 2 large eggs lightly beaten
- 1 tablespoon Kirsch optional
- 40 g (1½ oz) dried cherries roughly chopped
- 100 g (3½ oz) self raising flour
- 25 g (1oz) cocoa
- 1-2 tablespoon milk
For the chocolate ganache
- 75 g (3oz) milk or plain (dark) chocolate
- 75 ml (5tablespoon) double cream (heavy cream)
For the buttercream frosting
- 250 g (9oz) butter softened
- 450 g (1lb) icing sugar
- 1 teaspoon vanilla extract
- 1 tablespoon Milk
To decorate
- 12 Fresh Cherries washed
Instructions
To make the cupcakes
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Carefully wrap the sides of 12 cone wafers with foil and place in a muffin tray.
- Beat 125g (4oz)butter and 125g (4oz) caster sugar together until very pale and fluffy. Gradually add the 2 beaten eggs a little at a time, beating well after each addition. Then beat in 1 tablespoon kirsch (if using). Stir in 40g (1½ oz), dried cherries.
- Sift 100g (3½ oz) self raising flour and 25g (1oz) cocoa into the bowl and fold in using a spatula or large metal spoon. Add 1 - 2 tablespoons of milk and gently mix in until the mixture is a dropping consistency
- Fill the cones with the cake batter about two-thirds full. Place in the centre of the oven and bake for 20 - 25 minutes until the sponge is springy to the touch. Place the muffin tray onto a cooling rack and allow to cool completely.
Meanwhile make the chocolate ganache.
- Roughly chop 75g (3oz) chocolate and place in a bowl. Pour 75ml (5tablespoon) cream into a small pan and heat gently until the cream is just beginning to bubble around the edge of the pan. Pour the heated cream over the chocolate and stir until the chocolate melts and combines with the cream to produce a smooth ganache. Set aside to cool and firm up a little.
Make the buttercream frosting.
- Beat 250g (9oz) softened butter until soft and creamy. Sieve half of the 450g (1lb) icing sugar into the butter and beat to combine. Then sift in the remaining icing sugar. Beat until light and fluffy. Finally beat in 1 teaspoon vanilla extract and 1 tablespoon milk.
To complete
- Spoon the buttercream into a piping bag fitted with a large star nozzle.and pipe a generous swirl of buttercream frosting over the cupcake sponge.
- Top with a fresh cherry and then drizzle a little chocolate ganache over the “ice cream”. Enjoy!
Eb Gargano | Easy Peasy Foodie
Love these! Such a cute idea 😀
Jacqueline Bellefontaine
Thanks, I think they are great fun for summer.
Cat | Curly's Cooking
These look so cute and the flavours are so delicious.
Jacqueline Bellefontaine
Thanks Cat
Carole
Made these today so easy and they look great and tasted great they did not last long in my house will be making them again
Janice
I've always wanted to make ice cream cupcakes but never got round to it. These look amazing and chocolate and cherries are a wonderful pairing.
Choclette
I was fooled all over again. Just read my comment from the last time when I thought these were real ice creams. Such a clever idea. Fab photos too. And great minds think alike. I've just updated (sort of) my black forest trifle.
Pinned
Lesley
These look absolutely delicious - love the flavour combination and the fact you’ve baked the cake inside an ice cream cone - very clever.
Choclette Blogger
Gosh, how very clever of you Angela. They completely fooled me until I actually read the title properly. Cherry and chocolate is such a good combination, I bet they were delicious. Great to have no wasteful wrappers too. Thanks for sharing with #WeShouldCocoa. Pinned.
Angela - Only Crumbs Remain
Yay, I'm happy to hear you thought they were an ice cream Chocolatte 😀 It was nice that there wasn't any wrappers which can easily be dropped especially when pic-nicing etc, but that said there was quite a bit of packaging around the actual cones though.
Angela x
Midge @ Peachicks' Bakery
These are so cute! I haven't made ice-cream cupcakes in ages! Love the flavour combination too!
Angela - Only Crumbs Remain
Aw thankyou Midge, you'll have to get the mini cones out Midge whilst we hang onto the final days of summer 🙂
Angela x
Eb Gargano
Oh these are just brilliant, Angela!! They would definitely fool my children...I can imagine them being very confused - though I can't imagine them being very sad about cupcakes instead of ice cream...we have been on holiday this week and I think they've probably eaten their own bodyweights in ice cream...cupcakes would be a welcome change!! Eb x
Angela - Only Crumbs Remain
Hahaha, 'icecream' cupcakes sound perfect for your children then Eb 😉
Thanks for your lovely comment and I hope you (inc hubby & youngsters) had a great time on holiday 🙂
Angela x
Deepika|TheLoveOfCakes
What a cute idea Angela!! Love everything about this recipe..from the dried cherries in the batter, the buttercream frosting, the cones for cupcake wrappers and the mandatory chocolate drizzle!! Love :*
Angela - Only Crumbs Remain
Hahaha, chocolate drizzle is always mandatory Deepika 😉
Thanks for your lovely comment,
Angela x
Jhuls M
This is such a brilliant idea!! I didn't know that you can bake the cone! Amazing!! Thanks for sharing, Angela!
Angela - Only Crumbs Remain
Aw thankyou Jhuls. I must admit I felt a little nervous about popping the icecream cones in the oven when i first made them a couple of yrs ago, but they were absolutely fine - just a tiny bit more crisp then they initially are but you'd expect something like that by popping them in a warm oven 🙂
Angela x
Jo Allison / Jo's Kitchen Larder
They are beautiful Angela and you so had me fooled when I first saw the photo on Instagram. 🙂 Such a fun way of eating cupcakes and chocolate cherry combination is definitely to die for! x
Angela - Only Crumbs Remain
Yay! I'm so glad they fooled you on IG Jo - my work here is done 😉
Thankyou for your lovely comment Jo,
Angela x
Recipes Made Easy
Loves these and they are such fun. Great pictures too.
Angela - Only Crumbs Remain
Thankyou so much Jacqui 🙂
Angela x
Kirsty Hijacked By Twins
Oooh these look so good! I love how you have made them using the black forest flavours. These make a great summer treat. Thank you for sharing with #CookBlogShare x
Angela - Only Crumbs Remain
Aw thankyou Kirsty 🙂
Angela x
Jenny
I have made child friendly ice cream cupcakes before, but this version is to die for! I adore chocolate and cherries and I know I would devour one (maybe two!) of these very easily. They look so beautiful too Angela xx
Angela - Only Crumbs Remain
Lol, yup we had to retrain ourselves from having another one - they were pretty yummy if I do say so myself 🙂
Thanks for your lovely comment Jenny,
Angela x
Kat BakingExplorer
I love ice cream cupcakes! These ones look stunning, the flavours of black forest are so yummy! Thanks for linking up to #TreatPetite
Angela - Only Crumbs Remain
Aw thankyou Kat 🙂
Angela x
Anca
Awww, they look amazing. I love the idea, it's so unusual.
Angela - Only Crumbs Remain
Aw thankyou Anca, they're so much fun 🙂
Angela x
Kate Glutenfreealchemist
I do think cone cupcakes looks so pretty! Miss GF made me some last year to welcome me home from the US after a trip out there. They were amazing (mocha I recall....), but the cone case was such a lovely touch x
Angela - Only Crumbs Remain
Ooh I love the sound of the mocha cone cupcakes Kate. You must be so proud of Miss GF and the bakes she rolls out so confidently 🙂
Angela x