Chocolate Cupcake Cones

  1. Heat oven to 350 degrees F.
  2. Stand cones on an ungreased baking sheet.
  3. In a mixing bowl, whisk together the flour, baking soda, and salt; set dry ingredients aside.
  4. Set a medium saucepan full of water over medium heat; bring water to a boil.
  5. Reduce heat to medium high, and let water simmer.
  6. In the heatproof bowl of an electric mixer, combine brewed coffee, 2 1/2 ounces chocolate, and 1/2 cup (1 stick) butter.
  7. Set bowl over simmering water, stirring occasionally, until the butter and chocolate have melted.
  8. Remove bowl from heat; stir in 1 cup sugar.
  9. Transfer bowl to mixer.
  10. Add the reserved dry ingredients, and beat until well combined.
  11. Add the egg and 1 teaspoon vanilla; beat to combine.
  12. Pour batter into the cones, filling each cone 3/4 full.
  13. Transfer baking sheet to oven, and bake until domes form and a cake tester inserted into centers come out clean, 20 to 25 minutes.
  14. Remove from oven, and transfer to a wire rack to cool completely.
  15. Combine the remaining 1/2 cup plus 2 tablespoons sugar, espresso, and cream in a heavy saucepan.
  16. Set over high heat, and bring to a boil, stirring constantly.
  17. Reduce heat to medium; simmer, without stirring, 5 minutes.
  18. Remove pan from heat; add remaining 2 1/2 ounces chocolate, stirring until melted.
  19. Stir in the remaining 1/4 cup (1/2 stick) butter and 1/2 teaspoon vanilla.
  20. Chill, stirring occasionally, until icing is cool enough to spread.
  21. Using an offset spatula, spread icing over ice-cream-cone tops.
  22. Serve.

cones, flour, baking soda, salt, coffee, coffee, chocolate, unsalted butter, sugar, sugar, egg, vanilla, espresso, heavy cream

Taken from www.food.com/recipe/chocolate-cupcake-cones-73737 (may not work)

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