For the 4th of July I wanted to give the old “cupcake in a cake cone” recipe a try, but make it as authentically ice-creamy as possible. These hit the mark. Biting into it is a bit weird, because it tastes exactly like a Drumstick cone, but warm and cakey. I’d recommend eating these right after you make them. The hot fudge in the middle will be warm and the buttercream frosting will be cool, making for a perfect sundae.
Sundae Cone Cupcakes
- 1 Box of 24 Cake Cones
- 1 Box of Yellow Cake Mix
- Ingredients necessary to make cake mix (water, oil, eggs as directed on back of box)
- 1 Jar of Hot Fudge (I used Smucker’s)
- Buttercream Frosting (I used this recipe from Savory Sweet Life, it’s my new favorite!)
- Chopped Nuts (Optional)
Preheat oven to 350 degrees and place the cake cones in cupcake tins.
Mix cake mix as directed on the back of the box.
Fill cake cones 2/3 full of batter and bake as directed on the back of the box (usually between 18-22 minutes).
While cooking, make the Buttercream frosting and let chill in the fridge.
Remove cupcakes carefully from the oven and let cool.
Once cool, remove part of the middle of the cupcake, and put a small dollop of warmed hot fudge inside. (I highly recommend the Cuisipro Cupcake Corer.)
Frost using an ice cream scoop to get the buttercream to look like ice cream, and top with nuts. Enjoy!