It’s holiday season here in the UK, and regardless of whether you travel abroad to a beautiful golden beach or stay more local to home, there’s often lots of ice creams and 99’s to be enjoyed. The recipe I’m sharing today is a fun twist on the classic ice cream cone. Infact it’s not an ice cream at all, but a cupcake styled as an ice cream!
One of the great things about these ice cream themed cupcakes (other than the fact that you could playfully fool your children!) 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 (and I mean 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.
These Black Forest Ice Cream Styled Cupcakes are just as easy to make as your regular cupcakes too, afterall we’re simply replacing the disposable paper cases with edible wafer cones! Simply steady the flat bottomed ice cream cones in the muffin tin (I talk through this in the printable recipe below), part fill them with your cake batter and then bake! How easy is that!
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!
So, here’s how to make Black Forest Ice Cream Styled Cupcakes
print recipe
delicious flavours of a Black Forest Gateau. They’re 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!
Hands on time: 30 mins Bake time: 20 – 25 mins Yield: 11 – 12 cupcakes
For the Cupcake Batter
- 11 – 12 Flat Bottomed Ice Cream Cones (we used Askeys)
- 115g Butter, unsalted & softened
- 60g Caster Sugar
- 55g Golden Caster Sugar
- Pinch of Salt
- 3 tsp Kirsch (optional)
- c35g Dried Cherries
- 85g SR Flour
- 30g Cocoa Powder
For the Butter Cream Frosting
- 250g Butter, unsalted & softened
- 450g Icing Sugar
- 1 tbsp Milk
For the Chocolate Ganache
- 70g Dark or Milk Chocolate
- 70ml Double Cream
To Decorate
- 11 or 12 Fresh Cherries, washed. Consider pitting them.
Notes: a) When making the cupcake batter, consider weighing the cracked eggs first to ensure the batter has equal weight of butter, sugar, flour and eggs. Simply weigh the butter, sugar and flour to the same weight as the eggs. Of course the value may be slightly different to the 210g listed in the ingredients above. b) Consider warming your lightly beaten eggs over a bain marie especially if they feel particularly cold. Warm them until they feel lukewarm. This should help prevent the batter from curdling and produce a better cupcake sponge. c) I filled each of the Askeys flat bottomed cones almost two-thirds full – up to the base of the writing where the cone begins to jut out. Avoid overfilling the cones. d) You may find it easier to use a piping bag to fill the cones with the cake batter. Ensure enough of the piping bag is cut away for the dried fruit pieces to pass through. e) Consider mixing a teaspoon of kirsch into the made chocolate ganache, considering who they are intended for.
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