Sharing is caring!

Don’t let their innocent appearance fool you- these brownie sundae ice cream cone cupcakes have a gooey, fudge-y, dark chocolate-y side!  Add a drizzle of salted caramel sauce and they’re positively sinful.

Brownie Sundae Ice Cream Cone Cupcakes- These were insanley good with the salted caramel sauce!

Oh, mama.

These may look cute and childish and fun, but do not underestimate them.

They will leave you breathless, sticky, and begging for mercy.

I’m sure you remember having ice cream cone cupcakes as a birthday treat when you were a kid.  Well, these are on a whole different level.

Brownie Sundae Ice Cream Cone Cupcakes- These were insanley good with the salted caramel sauce!

Crunchy cone.  Fluffy whipped cream.  Sprinkles and a cherry.  Of course!  Plus the darkest, most intensely fudge-y brownie you can imagine, topped with a positively sinful salted caramel sauce.

Don’t say I didn’t warn you.

How to Bake Ice Cream Cone Cupcakes | Baking  a Moment

To bake your brownie cones you will need a 9×13-inch baking pan.  I prefer to use the metal kind but I think the glass kind would probably work too.  Cover it tightly with heavy-duty foil, and cut twelve “X’s” in the foil with a sharp knife.  Then just stand a cone up in each “X.” You can get a better idea of how this works if you click here: How to Make Ice Cream Cone Cupcakes.

Fill them nearly to the top with brownie batter.  The brownies don’t puff up a whole lot, so you probably won’t have to worry about overflow.

Top with the fluffiest-ever whipped cream frosting, generously perfumed with vanilla, with just a hint of cream cheese tang.  It’s almost like a no-bake cheesecake.  Be sure there’s a chair nearby so you can swoon into it.

Brownie Sundae Ice Cream Cone Cupcakes- These were insanley good with the salted caramel sauce!

Chocolate sauce and/or salted caramel sauce, sprinkles and a cherry are the final touch.  It wouldn’t be a birthday treat without them, right?

Brownie Sundae Ice Cream Cone Cupcakes- These were insanley good with the salted caramel sauce!

You can use the store-bought stuff, but I highly recommend making this recipe.  It only takes ten minutes and the payoff is HUGE!  And I mean, if you’re going all out with an over-the-top recipe like this, why not make every component the best it can possibly be?  Just make sure it’s completely cool before you drizzle it on 😉

Brownie Sundae Ice Cream Cone Cupcakes- These were insanley good with the salted caramel sauce!

Tools/Ingredients you may need:

This post contains affiliate sales links.

Brownie Sundae Ice Cream Cone Cupcakes
Prep Time
45 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
 

Don't let their innocent appearance fool you- these Brownie Sundae Ice Cream Cone Cupcakes have a gooey, fudge-y, dark chocolate-y side! Add a drizzle of salted caramel sauce and they're positively sinful.


Course: Dessert
Cuisine: American
Keyword: Brownie, Chocolate, Cupcakes, ice cream cone, sundae
Servings: 24 servings
Calories: 397 kcal
Ingredients
For the Brownie Cones
For the Whipped Cream Frosting
  • 12 ounces cream cheese (1 1/2 bricks)
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups heavy cream (cold)
Additionally
Instructions
For the brownie ice cream cone cupcakes
  1. Preheat the oven to 325 degrees F and cover (2) 9x13-inch baking pans with heavy-duty foil.  Cut (12) small "X's" in each of the foil covered pans, and insert an ice cream cone into each "X."
  2. Place the sugar, cocoa, and salt in a large bowl and stir to combine.  

  3. Cut the butter into pieces and add to the bowl. Heat, either in the microwave or over a double boiler, until the butter is completely melted and stir to combine. 

  4. Add the eggs, one at a time, stirring after each addition. 

  5. Stir in the vanilla and the flour. 

  6. Spoon about 1/4 cup of brownie batter into each ice cream cone. 

  7. Bake for 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. 

  8. Cool completely.
For the whipped cream frosting
  1. Place the cream cheese, sugar, and vanilla in a large mixing bowl and beat on medium speed until smooth.  

  2. Slowly drizzle in about 1/2 cup of the cold cream, with the mixer on medium-low speed. 

  3. Scrape the bottom and sides of the bowl with a silicone spatula, and continue slowly adding the cold cream, while mixing on medium-low. 

  4. When all the cream has been added, turn the mixer up to medium-high and whip for about a minute, or until the frosting is fluffy and stiff. (Take care not to overwhip, or the frosting could become runny.)

  5. Top the cooled brownies with frosting.  Drizzle with salted caramel and/or chocolate sauce, and garnish with sprinkles and a cherry.
Recipe Notes

For more info on the brownie recipe, click here: Brownies from Scratch.
For more info on the frosting, click here: Whipped Cream Frosting.
For more info on the caramel sauce, click here: Salted Caramel Sauce.

Nutrition Facts
Brownie Sundae Ice Cream Cone Cupcakes
Amount Per Serving
Calories 397 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 14g 70%
Cholesterol 95mg 32%
Sodium 141mg 6%
Potassium 156mg 4%
Total Carbohydrates 46g 15%
Dietary Fiber 2g 8%
Sugars 31g
Protein 4g 8%
Vitamin A 16.5%
Vitamin C 0.1%
Calcium 4.9%
Iron 8.2%
* Percent Daily Values are based on a 2000 calorie diet.