Ingredients
10
10 servings
- •10 flat-bottomed wafer ice cream cones
- •1 cup all-purpose flour
- •1 cup white sugar
- •½ teaspoon baking soda
- •¼ teaspoon salt
- •½ cup butter
- •½ cup water
- •1 tablespoon unsweetened cocoa powder
- •2 eggs
- •¼ cup buttermilk
- •1 teaspoon vanilla extract
- •⅓ cup cream cheese, softened
- •½ cup confectioners' sugar
- •½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Set ice cream cones upright in 10 muffin cups.
- Whisk flour, white sugar, baking soda, and salt together in a mixing bowl.
- Melt butter in a saucepan over low heat; stir in water and cocoa powder until thoroughly combined.
- Stir melted butter mixture into flour mixture. Stir in eggs, buttermilk, and 1 teaspoon vanilla extract until the batter is moistened.
- Beat batter with an electric mixer on medium speed until thoroughly combined, about 1 minute.
- Spoon chocolate cake batter into ice cream cones, leaving about 1 inch of space at the top.
- Bake immediately in the preheated oven (to avoid cones becoming soggy) until a toothpick inserted into the middle of a cake center comes out clean, about 30 minutes.
- Let cupcakes cool thoroughly, about 1 hour.
- Beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla extract together in a bowl until smooth and creamy. Frost cupcakes with the cream cheese frosting.
Nutritional Facts
Per 10 servings
- Calories: 292
- Carbohydrate: 40g
- Fat: 13g
- Fiber: 1g
- Protein: 4g
- Sugar: 27g
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