Brownie Sundae Ice Cream Cone Cupcakes
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.
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.
Don’t say I didn’t warn you.
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.
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 😉
Tools/Ingredients you may need:
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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.
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."
Place the sugar, cocoa, and salt in a large bowl and stir to combine.
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.
Add the eggs, one at a time, stirring after each addition.
Stir in the vanilla and the flour.
Spoon about 1/4 cup of brownie batter into each ice cream cone.
Bake for 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Place the cream cheese, sugar, and vanilla in a large mixing bowl and beat on medium speed until smooth.
Slowly drizzle in about 1/2 cup of the cold cream, with the mixer on medium-low speed.
Scrape the bottom and sides of the bowl with a silicone spatula, and continue slowly adding the cold cream, while mixing on medium-low.
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.)
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.