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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!
Ok, so…
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!
Ingredients
- 12 cake cones + 12 sugar cones OR 12 waffles cones*
- 1 cup warm fudge sauce, homemade ore store-bought, (recipe follows)
- 1 stick (8 tablespoons)unsalted butter
- 2 ounces milk chocolate, chopped
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon instant coffee
- 2 large eggs
- 1/2 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 12 scoops cookie dough ice cream
- 12 scoops peanut butter chunk chocolate ice cream
Frosting + Chocolate Coating
- 2 1/2 cups cold heavy cream
- 3 tablespoons powdered sugar
- 2 cups semi-sweet or milk chocolate chips
- 3 tablespoons coconut oil
- maraschino cherries and chopped peanuts, for serving
Instructions
- 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!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Homemade Hot Fudge
Ingredients
- 1/4 cup unsweetened cocoa powder
- 1/3 cup packed brown sugar
- 2 tablespoons honey
- 2/3 cup heavy cream
- 1/4 teaspoon salt
- 3 ounces milk chocolate, chopped
- 3 ounces bittersweet or dark chocolate, chopped
- 2 tablespoons unsalted butter, cut into small cubes
- 2 teaspoons vanilla extract
Instructions
- 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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Especially by the time Friday rolls around!
Wow these are basically the best version of a Drumstick anyone could ever ask for!
Thanks!
How the heck did you cut one of those in half so perfectly? Pinned and bookmarked for after I get back from my cruise! haha 🙂
Happy Blogging!
Happy Valley Chow
I got lucky! Haha!
Seriously, how do you come up with this stuff?? Making these ASAP!
Thanks you! And please let me know if you do make them. Hope you LOVE them!
Shut the front door. These have to be the most amazing things I have ever seen. Seriously, I just drooled.
Thanks Leah!
You amaze me more every time I open my email I am in love with your creative food dishes and photography, I just had to put you on my Facebook to share with my friends, I’m going to remember this site for Sauver Awards next year! Thanks for the time and effort!
Aww! Thanks so much for telling your friends about me!! 🙂 And also, the Sauver awards!! THANK YOU! That would be amazing!
Have a great weekend, Nancy!
OMG complete insanity!! but of the best kind, of course! my sweet tooth’s mind has been blown. love love love the photos too – the flowers are so pretty!
Thanks Katie!! Glad you like the flowers too! 🙂
You are incredible, I’m speechless! I love the shot of the sliced open sundaes where you can see all the layers… actually I love all the shots! Wow 🙂
Thank you! Have a great weekend!
I’m in literal awe. These are perfect.
And just when I was like “Man wish I could see the inside” there’s a photo of the thing cut in freaking half. You’re amazing, these are amazing, I want one!
Haha! Thank you so much! I had to show you guys the inside!! 🙂
These are like every kind of awesome…I’m literally speechless. Also I’m drooling all over the place. This ice cream is freaking GENIUS girl! My weekend would be complete if I had these in my hands! 😉
Thanks Sarah!! Hop you have a great weekend! 🙂
gggiiiiiirrrrlll you are brilliant! this is ridiculous in the best use of the word possible. Really. Out of this world. And to top it off, your photography is so on point! I just want to dig right in to one of these!
Thank you, Holly!!! Hope you have a great weekend!
These are BRILLIANT, INSANE, AWESOME, AMAZING, INCREDIBLE and PHENOMENAL!!!
THANK YOU! 🙂
IN. SANE. Girl, where do you come up with this stuff? Amazingly brilliant!
Thanks so much, Annalise!! Hope you have a great weekend!
Dear Goddess of Food, thank you for this incredible recipe! Cheers, Ardith
Haha! THANK YOU! 🙂
How long does it take you to create a post – from photographing to writing? I’m a new blogger and your photos (and recipes) are absolutely stunning. I’d like to learn a bit more to make my blog shine 🙂
Hey Britt, It is really different every time. Feel free to send me and email and I would be happy to talk blogging with you!
Thanks so much,
Tieghan!
These are the best kind of crazy!
Thanks Cindy!!! 🙂 Wish I could share one with you!