Neapolitan Ice Cream Cone Cupcakes
by Betsy Carter • featured in 5 Delightful Neapolitan Recipes
Inspired by browneyedbaker.com
Ingredients
for 36 cones
- 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 (345 g) -
4 ¾ cups powdered sugar (570 g) -
1 ½ teaspoons vanilla extract -
3 tablespoons milk - maraschino cherry, optional, to serve
- sprinkles, optional, to serve
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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!
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Tips
-
oliviaf126
The appearance was good, it made a lot more than 36 so I had extra batter and not enough cones. I waited until the first batch baked to start the second batch. This was a bad move because the batter sat out too long and then didn’t rise properly, causing somewhat of a volcanic disaster. Otherwise it was great!
2018-08-27T19:46:13Z Helpful (9) -
kmad
I have also done this with just vanilla and it was also good You should serve it pretty soon after baking or the cones will get soggy
2018-07-20T22:26:15Z Helpful (9) -
elliee704
So... they TASTED okay (if you’re a 7-year-old at a birthday party), but appearance? Not great. I am POSITIVE that I didn’t overfill them - if anything I UNDERfilled them - but I check in after a few minutes of baking and they all vaguely resemble active volcanos. I’m a pretty decent baker, and have literally no idea what I did wrong. HELP?!
2018-07-03T18:10:37Z Helpful (6) -
princetamaki
Here’s a tip. When filling the cones put the batter into piping bags for a more easy pour
2019-01-19T16:23:00Z Helpful (3)
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