Hey, hi! It’s time for some real deal, seriously ultimate, high hat cupcakes!
And you guys, I am not joking around with these cupcakes. They are as serious as they come. Maybe, possibly, the best cupcake cone ever!
I can’t say ever, because I am only twenty and I have a lot more years to live. But right now, in my world… best ever.
There is a ton of photos in this post, so I am just gonna let them do a lot of the talking.
Well that and, it’s Friday – hip, hip hooray! My brain is shot and I really just want to tell you about these cupcakes – then send you off to make them.
Oh, and I really do hope you make them too!
I realize these are a little bit of work, and have a extra few steps, and for that I am (sort of) sorry. But then again, I am really not sorry at all because this may just be one of my favorite recipes yet.
Don’t let the long recipe scare you. If you can make a batch of brownies and scoop some ice cream, you can create and devour these cupcakes.
Oh but wait, you are probably a little confused about what these cupcakes really are, so let me break it down for you.
One: You need to pick your cone. I went with both waffle and sugar cones, but you can keep it simple and use cake cones. It’s totally your call, but I kind of love waffle cones.
Two: You need hot fudge sauce. I made my own because it is so easy (really all you need is one pot and a whisk) and it trumps store-bought any day. Once you have your fudge sauce, add a little to the bottom of each cone.
Three: Make your brownie batter and spoon it right into each cone and over that fudge sauce. Then bake and watch some magic happen.
Four: Add a little more fudge sauce and then….add one scoop of cookie dough ice cream and one scoop of peanut butter chunk chocolate ice cream (so Reese’s ice cream). Cookie dough, chocolate and peanut butter cups. Oh yeah, I went there.
Five: FREEZE those suckers.
Six: Make some high hat cupcake frosting and add some whipped cream to it. The whipped cream adds a nice sundae touch to the typical marshmallow high hat cupcake frosting. It’s light, fluffy and awesome. Then swirl it around the top of your frozen cones and freeze again.
Seven: Flip those frozen cones upside down and DUNK in that delicious chocolate coating.
Eight: Drizzle with a little WARM fudge sauce, sprinkle with peanuts and add a cherry. YUUMMM
By the time you get down through the ice cream the brownie has defrosted into the most perfect, most fudgey chocolate cone of heaven. It’s pure bliss.
If you are wondering how you might go about eating this, I have two options for you. One, start at the top and work you way down, it can get messy, but the ice cream drips down into the brownie and umm, wow it is good.
Two, grab a bowl, flip the cone up side down and smash it right into a bowl. Grab a spoon, some more hot fudge sauce, maybe another cherry and go to town.
Personally I am all about option #2, and more fudge sauce is always a good thing!
- Line 12-16 (depending on the cones you are using) cupcake tins with a square sheet of tin foil. Place 1 cake cone in the center of each cupcake mold and form the foil around the cone, making sure it is secure and stable. If you are using a sugar of waffle cone place one cone inside the cake cone, then use another square of tin foil to secure and stabilize the cones. Use more tin foil if the cones do not seem stable enough.
- To make the fudge sauce. Stir together cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped chocolate. Place in a small sauce pan and cook over medium heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally for 5 minutes. Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth. Any leftover sauce can be refrigerated in an airtight container, just reheat over low heat, stirring until melted or heat in microwave, stirring frequently.
- Pour 1 teaspoon of fudge sauce into the bottom of each prepared cone. If you are using waffles cones use 1 3/4 teaspoon fudge sauce.
- To make the brownie batter. Preheat the oven to 350 degrees F.
- Add the butter and 2 ounces milk chocolate to a medium size mixing bowl that is microwave safe. Microwave the butter and chocolate in 30 second intervals, stirring after each interval, until melted and smooth. This takes me about 1 minute and 30 seconds.
- To the melted chocolate mixture add the sugar and instant coffee, whisking until completely combined. Add the vanilla, kahula and egg and whisk until smooth. Stir in the cocoa powder, flour and salt until smooth and just combined, try not to over mix the batter. It will be thick. Stir in the remaining 4 ounces chopped milk chocolate. Divide the batter among the cones, filling them about 3/4 of the way full (or a little more). Be careful not to tip the cones over as you work. Bake for 12-18 minutes, until the brownies are set on top. I under baked my brownies, but feel free to bake them longer if you like them more cooked and less fudgy. Remove from the oven and allow the cones to cool completely in their molds, about 30 minutes. You can speed this process up by placing the whole pan of cupcakes in the fridge.
- Once the cupcakes are cool, make sure you have enough room in your freezer for the tray of cupcakes to sit flat. Dollop the tops of each cupcake with 1 teaspoon fudge sauce. Working as quickly as you can add 1 scoop of cookie dough ice cream to the top of each brownie. Now add 1 scoop of chocolate peanut butter ice cream right on top of the cookie dough ice cream. Immediately place the whole tray of cupcakes in the freezer. Freeze for at least 4 hours or preferably overnight.
- To make the frosting.** Bring a a medium size pot of water to a low simmer. In a large heatproof bowl, combine the sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set the bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes. Remove from heat; stir in vanilla and beat for 2 minutes more until frosting thickens. Place in the fridge and let cool 10 minutes. Meanwhile whip the cream in the bowl of a stand mixer until stiff peaks form. Gently fold the whipped cream into the whipped egg whites until smooth.
- Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip (or just a gallon size ziplock bag with the corner snipped off). To pipe a spiral of frosting into a cone shape, start with the bottom scoop of ice cream and work your way up until you get a nice point at the top. Place the cupcakes back in their molds and freeze for 1 hour or longer.
- Twenty minutes before you are ready to dip the cupcakes, make the chocolate coating. Combine chopped chocolate and coconut oil in a medium sauce pan over medium heat. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted and smooth. Allow to cool 15-20 minutes before dipping the cupcakes.
- Holding each cupcake by its cone, dip the cupcakes into the chocolate to coat the frosting completely, allowing excess to drip off. Place the cupcake back in its mold and place in the freezer until ready to eat. Repeat with the remaining cupcakes, placing each one in the freezer as you work.
- When ready to eat, drizzle each cupcake with warm fudge sauce (but not piping hot or it will melt the chocolate shell!), sprinkle with chopped peanuts and place a cherry on top. Devour!
*I tested these with both waffle and sugar cones. Both work great but you can make things simpler by using cake cones. Any of the 3 will be delicious.
**If desired you can skip the egg white frosting and just use all whipped cream. Whip 2 1/2 cups in the bowl of a stand mixer until stiff peaks form. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla during the last minute of whipping. Frost as directed.
Frosting adapted from Martha Stewart
Especially by the time Friday rolls around!