Chocolate Cupcake Cones

Adapted from The Kid’s Cookbook by Williams-Sonoma

These cupcakes are a blast from the past! My mother made something like this for one of my childhood birthdays. I recently made them for my son’s 3rd birthday. He specifically requested pink frosting.

  • For the cake:
  • 10 flat-bottomed cake cones
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1-3/4 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup low fat milk
  • 1 teaspoon pure vanilla extract

  • For the frosting:
  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature
  • 1-1/2 cups confectioners’ sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon pure vanilla extract
  • A few drops food coloring, optional

  • Preheat the oven to 350 degrees. Set the oven rack to the middle position.
  • Set the cake cones in a muffin tin, taking care to examine the bottoms for holes. Meanwhile, combine the flour, cocoa powder, baking powder and salt in a small bowl. Mix until blended. In a medium bowl, combine the butter, sugar and egg. Using a handheld mixer or stand mixer, beat at medium speed until light and fluffy. Add the milk and vanilla, then beat again just until incorporated. Add the flour mixture to the wet ingredients all at once, then beat on low until combined. You may need to scrape down the bowl once or twice.
  • Using a small spoon, fill each cake cone with about 3 tablespoons of batter. Take care to gently push the batter into the bottom of the cup. Tap the filled cone against your palm to further assist the batter in settling.
  • Bake the cupcakes in the muffin tin on the middle rack for 25 minutes. Using a cake tester, check to see that the cake is baked all the way through. If not, bake for another few minutes then test again. Remove from the oven and place on a cooling rack.
  • Meanwhile, make the frosting by combining butter, sugar, cream and vanilla in a small bowl. Beat with the hand mixer or an electric stand mixer until smooth and creamy. Add a few drops of food color, if using, then stir again until color is evenly distributed.
  • Once cupcakes have cooled fully, decorate with frosting by either spreading the frosting on top or piping the frosting through a pastry bag. Top with sprinkles. Serve immediately or cover lightly with plastic for up to 1 day.
  • Quick Tips
  • 1. I used Hershey’s Special Dark Cocoa with excellent results.
  • 2. If you don’t intend to use the frosting right away, you can cover it tightly and place it in the refrigerator. Be sure to let it sit out at room temperature for at least 15 minutes to soften before use. It will be too firm to work with when it’s cold.

Preparation time: 30 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 10





3 responses to “Chocolate Cupcake Cones”

  1. Jessica Millman says:

    Hi! I’d love to make these for my daughter’s birthday but she wants yellow cake rather than chocolate. Any thoughts on how I can modify the cake recipe?

    I don’t know what I’d do without your blog!

  2. Emily says:

    This looks great! I’d love to make it for my friend’s birthday this weekend. Can you tell me the unit for the 3rd ingredient – unsweetened cocoa powder?
    Thanks!!

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