Hey, hi! It’s time for some real deal, seriously ultimate, Hot Fudge Brownie and Double Scooped Ice Cream Sundae High Hat Cupcakes…in a Cone!
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 whipped cream to it. 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!
Hot Fudge Brownie and Double Scooped Ice Cream Sundae High Hat Cupcakes…in a Cone!
maraschino cherries and chopped peanuts, for serving
1. Pre heat the oven to 350 degrees F. and place a rack in the lower 3rd of the oven. 2. Line 12 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, if needed. Pour 1-2 teaspoons of fudge sauce into the bottom of each prepared cone.
3. Put the butter and milk chocolate in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until melted and smooth. Add the sugar and whisk until completely combined. Add the vanilla, coffee, and eggs and whisk until smooth. Stir in the cocoa powder, flour, and salt until smooth and just combined. Try not to overmix the batter; it will be thick.
4. 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 12-15 minutes, until the brownies are set on top, the waffles cones will brown around the tops. Remove from the oven and allow to cool completely in their molds.
5. Make sure you have enough room in your freezer for the tray of cupcakes to sit flat. Dollop the tops of each cone with a little fudge sauce. Working as quickly as you can add 1 scoop of cookie dough ice cream to the top of each cone and then add 1 scoop of chocolate peanut butter ice cream right on top of the cookie dough ice cream. Immediately place the whole tray of cones in the freezer. Freeze for at least 4 hours or preferably overnight.
6. To frost the cupcake cones, whip the cream in the bowl of a stand mixer until stiff peaks form. Stir in the powdered sugar. Transfer whipped cream 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).
7. 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.
8. Make the chocolate coating. Combine the chocolate chips 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.
9. Holding each cupcake by its cone, dip the cupcakes into the chocolate to coat 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.
10. 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.
1. In a medium pot, stir together cocoa powder, brown sugar, honey, cream, salt, and the chocolate. Place over medium heat, stirring often, until chocolate is melted, about 5 minutes. Remove the pot from heat, add the 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.
These look absolutely amazing. I am going to make them for July 4th. Can I make them in a bowl and layer it with the cone? I know the presentation but dont want to take the time to put in the cone
So sorry, I am not quite clear on what you are asking. What part of these do you want to make in the bowl? if you use cake cones these will be super easy, you can just pop them in a muffin tin and fill with the brownie batter. Please let me know if I can help in any other way! xx
How are these so perfect?? They look so good!
very cool. i’m going to use this idea with strawberry chocolate chip homemade custard icecream! perfect cone idea to dress it in. thank you
Perfect! I hope you love this! Thank you!
How long does the hot fudge last? Can it be frozen?
it will last at least a month in the fridge or up to 3 in the freezer! Let me know if you have other questions. Hope you love this!
Finally did these yesterday even though I was terrified as someone who cannot multitask AT ALL… but I’m really happy with the result. They’re not nearly as neat and pretty as yours but the taste is there and the marshmallow/whipped cream icing+magic shell worked really well, I’m definitely going to use that here and there for ice desserts now! Your fudge recipe was delicious. Store-bought fudge basically doesn’t exist in France so thanks to you I just discovered hot fudge, and it’s amazing!
Thanks again and have a great day!
I’m sure they look amazing!! Oh my gosh!! So excited you found out about fudge!!
Thank you so much!! Hope you had a great day!
are you real? no like seriously. i cant wait to make these for my boyfriend! you’re extremely talented! if you have a cook book, i am buying it!
Haha! Thanks so much Mary!! I hope you and your boyfriend enjoy!! My cookbook is actually coming out in Fall of 2017! ?
Quick question… how did you keep the brownies from exploding out of the cones? I cried… only half survived my first attempt.
Hey Kate! Oh no, I’m so sorry your brownies overflowed. Did you fill them up all the way or just halfway? It’s hard to say what went wrong without knowing exactly what you did. Let me know and hopefully I can help you get this recipe right. Again sorry for the trouble hopefully we’ll get it figured out. Thanks so much!
Hey Kate, another thought is that when I make these cupcakes I almost always under bake them. Is it possible you left your cupcakes in the oven a little too long? It really helps under bake them so they stay fudgy and intern that helps with them not overflowing out of the cones as well.
Turns out it was probably just a bad batch of cones… the two more batches I made last night turned out awesome, with only one bottom blow out (yay for under cookie sheet).
I’m putting a twist on this for the 4th. I put the extra brownie mix in mini-muffin pans. They’ll serve as “ice cream” before I cover them in royal icing and red/blue sprinkles… and they’ll be able to sit out all afternoon. 🙂
Here’s my twist. 🙂 Included thoughts on the blow outs. Totally my bad.
This looks so yummy. Where did you get the silver stand the cones are in? Thanks, Pat S
Hi Pat! I actually got them from Amazon! Heres a link!
Oh my, my mouth is watering!
These photos are so pretty!
thank you!! it was a fun shoot! 🙂
HOLY girl, these are gnarly. Seriously you are SO creative, it’s awesome that you are so young and that you’ve been at this for some time already. Your just so naturally, ridiculously talented at creating amazing blow your effing mind goodness. I just had to tell you that! Keep it up sister 😀
OMG! Thank you so much!! You just made my night!