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.
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.