Chocolate Nutty Cone Cupcakes Recipes

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CHOCOLATE CUPCAKE CONES

I experimented with these cupcakes when my girls were young. Now, I'm a grandmother of nine, and these are still our favorites. They're a great treat for kids to bring to school.-Betty Anderson, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 3 dozen.

Number Of Ingredients 13



Chocolate Cupcake Cones image

Steps:

  • Prepare cake mix according to package directions; set aside. In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth; stir in chocolate chips. , Place ice-cream cones in muffin cups. Spoon about 1 tablespoon of cake batter into each cone; top with a rounded teaspoon of cream cheese mixture. Fill with remaining batter to within 3/4 in. of top. , Bake at 350° for 25-30 minutes or until a toothpick comes out clean., In a small bowl, beat the shortening, confectioners' sugar and vanilla until smooth. Add enough milk to achieve spreading consistency. Frost tops of cooled cones and top with sprinkles.,

Nutrition Facts : Calories 223 calories, Fat 10g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 146mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 2g protein.

1 package chocolate cake mix (regular size)
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
36 ice cream cake cones (about 3 inches tall)
FROSTING:
1/2 cup shortening
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
4 to 5 tablespoons milk
Sprinkles

CHOCOLATE CUPCAKE CONES

Be the hero at your child's birthday party with these faux ice cream cones.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 14

Number Of Ingredients 11



Chocolate Cupcake Cones image

Steps:

  • Heat oven to 350 degrees. Stand cones on an ungreased baking sheet. In a mixing bowl, whisk together flour, baking soda, and salt; set dry ingredients aside.
  • Fill a medium saucepan with water and set over medium heat; bring water to a boil. Reduce heat, and let water simmer. In the metal bowl of an electric mixer, combine milk, 2 1/2 ounces chocolate, and 1 stick butter. Set bowl over simmering water, stirring occasionally, until butter and chocolate have melted. Remove bowl from heat; stir in 1 cup sugar.
  • Transfer bowl to mixer fitted with the paddle attachment. Add reserved dry ingredients, and beat until well combined. Add egg and 1 teaspoon vanilla; beat to combine. Pour batter into cones, filling each cone three-quarters full.
  • Transfer baking sheet to oven, and bake until domes form and a cake tester inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from oven, and transfer to a wire rack to cool completely.
  • Meanwhile, make the icing: Combine remaining 1/2 cup plus 2 tablespoons sugar and cream in a heavy saucepan. Set over high heat, and bring to a boil, stirring constantly. Reduce heat to medium; simmer, without stirring, 5 minutes. Remove pan from heat; add remaining 2 1/2 ounces chocolate, stirring until melted. Stir in remaining 4 tablespoons butter and 1/2 teaspoon vanilla. Chill, stirring occasionally, until icing is cool enough to spread. Using an offset spatula, spread icing over cupcake tops. Serve.

14 flat-bottom wafer ice-cream cones
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plus 2 tablespoons milk
5 ounces unsweetened chocolate, chopped
12 tablespoons (1 1/2 sticks) unsalted butter
1 1/2 cups plus 2 tablespoons sugar
1 large egg, lightly beaten
1 1/2 teaspoons pure vanilla extract
1/2 cup heavy cream

NEAPOLITAN ICE CREAM CONE CUPCAKES RECIPE BY TASTY

Here's what you need: brownie mix, strawberry cake mix, vanilla cake mix, ice cream cones, unsalted butter, powdered sugar, vanilla extract, milk, maraschino cherry, sprinkles

Provided by Betsy Carter

Categories     Snacks

Yield 36 cones

Number Of Ingredients 10



Neapolitan Ice Cream Cone Cupcakes Recipe by Tasty image

Steps:

  • Prepare brownie mix, vanilla cake mix, and strawberry cake mix according to packaged instructions.
  • Preheat oven to 350˚F (180˚C).
  • Place cones in each well of muffin tin.
  • Fill each ice cream cone with 1 tablespoon of brownie batter. Top the brownie batter with 1 tablespoon of strawberry cake batter followed by 1 tablespoon of vanilla cake batter.
  • Bake for 20-22 minutes, or until toothpick inserted in center comes out clean.
  • In a large mixing bowl, beat butter until creamy. Gradually add in the powdered sugar. Add vanilla extract and 3-5 tablespoons milk until you reach thick and smooth consistency.
  • Transfer frosting to piping bag and add a dollop to each cone like a soft serve ice cream.
  • Top with cherries and sprinkles.
  • Enjoy!

Nutrition Facts : Calories 298 calories, Carbohydrate 52 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 32 grams

1 box brownie mix, plus box ingredients
strawberry cake mix, plus box ingredients
vanilla cake mix, plus box ingredients
36 ice cream cones
1 ½ cups unsalted butter, softened
4 ¾ cups powdered sugar
1 ½ teaspoons vanilla extract
3 tablespoons milk
maraschino cherry, optional, to serve
sprinkles, optional, to serve

CHOCOLATE CUPCAKES

You won't believe that these are low fat! The cupcakes are extremely moist and do not need frosting. Don't let the pumpkin scare you, these are delicious! 1 1/2 points per cupcake.

Provided by Claudia Dawn

Categories     Dessert

Time 25m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 3



Chocolate Cupcakes image

Steps:

  • Mix all together, mixture will be stiff.
  • Bake in lined muffin tins at 350 degrees for 20 minutes, or until top springs back.
  • These freeze very well.

Nutrition Facts : Calories 191.5, Fat 6.7, SaturatedFat 1.4, Sodium 352.2, Carbohydrate 33.4, Fiber 1.2, Sugar 16.8, Protein 2.9

18 ounces devil's food cake mix
1 (15 ounce) can pumpkin
2/3 cup water

CONE CUPCAKES

My daughter made these when she was in Brownies. These were quite a hit with the girls. You can use a lemon icing, green buttercream icing, or a peanut butter icing--or a combination of all.

Provided by Carol

Categories     Desserts     Cakes     Cupcake Recipes

Yield 24

Number Of Ingredients 9



Cone Cupcakes image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cream butter and sugar together well in mixing bowl. Beat in eggs 1 at a time. Mix in vanilla. Measure flour, baking powder and salt into small bowl. Stir. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour.
  • Fill cones about 3/4 full leaving the batter 1/2 inch from top. Place filled cones on a baking tray. Bake in oven for about 15 to 20 minutes until an inserted toothpick comes out clean.

Nutrition Facts : Calories 126.1 calories, Carbohydrate 19 g, Cholesterol 26.2 mg, Fat 4.7 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 2.7 g, Sodium 116.8 mg, Sugar 9 g

½ cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon salt
⅔ cup milk
24 flat bottomed ice cream cones

CHOCOLATE MALT CONES

Betty Crocker™ Super Moist™ devil's food cake mix and frosting come together in this wonderful chocolate malt cones that are garnished with cookies - a delicious dessert treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 24

Number Of Ingredients 8



Chocolate Malt Cones image

Steps:

  • Heat oven to 350°F. Make cake mix as directed on box for cupcakes, using 1 1/4 cups water, 1/2 cup oil and 3 eggs. Fill 12 ice cream cones about half full, using slightly less than 1/4 cup batter for each. Stand cones in muffin pan. Refrigerate remaining batter until ready to fill and bake remaining cones.
  • Bake 20 to 25 minutes or until toothpick carefully inserted in center of cupcake comes out clean. Remove cones from pans to cooling rack. Cool completely. Repeat with remaining batter and cones.
  • Frost cupcakes with frosting. Cut cookies in half crosswise; push 2 cookie halves into each cupcake to look like straws. Top each cupcake with a cherry.

Nutrition Facts : Calories 311, Carbohydrate 43 g, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 255 mg

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
24 flat-bottom ice cream cones
1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
24 tubular-shaped pirouette cookies (from 14-oz can)
24 maraschino cherries, patted dry

NUTTY CHOCOLATE-PEANUT BUTTER CUPCAKES

Glazed with melted chocolate and sprinkled with chopped peanuts, these super-moist peanut butter cupcakes have proven themselves to be bake sale gold.

Provided by My Food and Family

Categories     Home

Time 1h21m

Yield 24 servings

Number Of Ingredients 9



Nutty Chocolate-Peanut Butter Cupcakes image

Steps:

  • Heat oven to 350ºF.
  • Prepare cake batter as directed on package; blend in 3/4 cup peanut butter, dry pudding mix and milk. Spoon into 24 paper-lined muffin cups.
  • Bake 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
  • Beat remaining peanut butter, cream cheese and sugar until blended; spoon into resealable plastic bag. Cut small piece from one bottom corner of bag.
  • Cut cone-shaped piece from top of each cupcake; set removed piece aside. Pipe filling onto cupcakes; replace tops.
  • Microwave COOL WHIP and bittersweet chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Drizzle over cupcakes. Sprinkle with nuts.

Nutrition Facts : Calories 260, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

1 pkg. (2-layer size) white cake mix
1 cup plus 2 Tbsp. creamy peanut butter, divided
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/4 cup milk
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
3/4 cup powdered sugar
1-1/2 cups (1/2 of 8-oz. tub) COOL WHIP Whipped Topping (Do not thaw.)
3 oz. BAKER'S Bittersweet Chocolate
1 cup lightly salted dry roasted peanuts, chopped

CHOCOLATE CUPCAKE CONES

Make and share this Chocolate Cupcake Cones recipe from Food.com.

Provided by Perfect Pixie

Categories     Dessert

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 15



Chocolate Cupcake Cones image

Steps:

  • Pre heat oven to 180 degrees Celsius.
  • Place cones in muffin pan, checking for holes or cracks in the cones.
  • Gently combine sifted flour, cocoa, baking powder and salt in a small bowl, set aside.
  • Combine butter, sugar and egg with a mixer on a medium speed until mixture is lighter in colour and no lumps remain.
  • Add milk and vanilla, reducing speed to low and beat until smooth.
  • Fold in flour mixture until combined.
  • Place even amounts of the batter into each cone, gently tap the bottom of the cone to settle the batter.
  • Bake cupcakes until a toothpick inserted in the centre comes out clean, about 20-30 minutes.
  • Leave to cool completely.
  • Frosting:.
  • Combine butter, icing sugar, cream and vanilla. Using an electric mixer on low speed, beat until smooth - add colouring if you like and mix in
  • Decorate cakes and sprinkle on sprinkles or go wild like me and dip them inches.

Nutrition Facts : Calories 287.5, Fat 13.8, SaturatedFat 8.5, Cholesterol 54.3, Sodium 236.6, Carbohydrate 40.1, Fiber 1.3, Sugar 27.8, Protein 3.1

10 -12 flat bottomed waffle cones (recipe calls for 10 but I used 12)
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 3/4 teaspoons baking powder
1/4 teaspoon salt
55 g butter, at room temperature
1/2 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
85 g butter
1 1/2 cups icing sugar, sifted
2 tablespoons double cream (heavy cream)
food coloring (optional)
colored sprinkles

CONFETTI CUPCAKE CONES

All three of my kids love these cones. They are requested at almost every birthday party or celebration. -Jami Geittmann, Taste of Home Art Director

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 20 servings.

Number Of Ingredients 17



Confetti Cupcake Cones image

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in sprinkles., Spoon a scant 3 tablespoons batter into each cone; place cones in muffin cups. Bake 25-30 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool completely on wire racks., For frosting, beat butter until fluffy. Beat in confectioners' sugar, vanilla, food coloring if desired and enough milk to reach piping consistency. Pipe frosting over cupcakes; if desired, spoon chocolate topping over frosting. Decorate as desired.

Nutrition Facts : Calories 362 calories, Fat 13g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 174mg sodium, Carbohydrate 60g carbohydrate (48g sugars, Fiber 0 fiber), Protein 2g protein.

1/2 cup butter, softened
1 cup sugar
1 egg
2 teaspoons clear vanilla extract
1-3/4 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup 2% milk
1/3 cup colored sprinkles
12 ice cream cake cones (about 3 inches tall)
FROSTING:
3/4 cup butter, softened
6 cups confectioners' sugar
2 teaspoons clear vanilla extract
Food coloring, optional
1/3 to 1/2 cup 2% milk
Chocolate ice cream topping, optional

CHOCOLATE NUTTY CRISPY TREATS

This is a unique, highly-addictive variant of the traditional 'chocolate rice crispy treat.' You can do this 2 ways: Mix the chocolate chips into the rice to have chocolate throughout, or wait until the treats cool, then spread melted chocolate chips on top and cool for a hard, shell-like frosting. I prefer the latter...

Provided by LORIKAE

Categories     Desserts     Cookies     Bar Cookie Recipes     Crispy Rice Treat Recipes

Time 1h15m

Yield 12

Number Of Ingredients 5



Chocolate Nutty Crispy Treats image

Steps:

  • Mix corn syrup and sugar in a saucepan over medium heat until bubbling, about 5 minutes. Remove from heat; stir in chocolate chips and almond butter until melted.
  • Put rice cereal in a large bowl; mix in almond-chocolate mixture. Pour cereal mixture into a 9x13-inch baking dish; cool for 1 hour before serving.

Nutrition Facts : Calories 462.8 calories, Carbohydrate 72.3 g, Fat 21.1 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 6.3 g, Sodium 220.7 mg, Sugar 41.8 g

1 cup corn syrup (such as Karo®)
1 cup white sugar
2 cups dark chocolate chips
1 cup almond butter
6 cups crispy rice cereal

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