90% would make again
Neapolitan Ice Cream Cone Cupcakes
featured in 5 Delightful Neapolitan Recipes
Tasty Team
June 30, 2019
Inspired by browneyedbaker.com
Ingredients
for 36 cones
- 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 (345 g), softened
- 4 ¾ cups powdered sugar (570 g)
- 1 ½ teaspoons vanilla extract
- 3 tablespoons milk
- maraschino cherry, optional, to serve
- sprinkles, optional, to serve
Nutrition Info
- Calories 298
- Fat 8g
- Carbs 52g
- Fiber 0g
- Sugar 32g
- Protein 2g
Estimated values based on one serving size.
Preparation
- 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!
Ingredients
for 36 cones
- 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 (345 g), softened
- 4 ¾ cups powdered sugar (570 g)
- 1 ½ teaspoons vanilla extract
- 3 tablespoons milk
- maraschino cherry, optional, to serve
- sprinkles, optional, to serve
Nutrition Info
- Calories 298
- Fat 8g
- Carbs 52g
- Fiber 0g
- Sugar 32g
- Protein 2g
Estimated values based on one serving size.
Preparation
- 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!
Inspired by browneyedbaker.com
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