Brownie Sundae Ice Cream Cone Cupcakes

5 stars (3 ratings)

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.

Prep Time45

Cook Time25

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Brownie, Chocolate, Cupcakes, ice cream cone, sundae

Servings: servings

Calories: 397kcal

Ingredients

For the Brownie Cones

24 ice cream cones
2 1/2 cups granulated sugar
1 3/4 cups unsweetened cocoa powder
1/2 teaspoon kosher salt
1 1/4 cups unsalted butter (2 1/2 sticks)
4 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour

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

1/2 cup salted caramel
1/3 cup rainbow sprinkles
24 maraschino cherries, drained, rinsed, and patted dry

US Customary - Metric

Instructions

For the brownie ice cream cone cupcakes

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.
Cool completely.

For the whipped cream frosting

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

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