Ice Cream Cone Cupcakes

Name: Ice Cream Cone Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: American
Ingredients: 355 milliliters all purpose flour – 6.75 oz/185 grams); 15 milliliters tablespoon apple cider vinegar; 5 milliliters teaspoon baking soda; 158 milliliters butter, softened; 79 milliliters unsweetened natural cocoa powder; 240 milliliters cup warm coffee (or water); 192 grams cup granulated sugar; 18 servings Milk as needed (or coffee); 315 milliliters powdered sugar, sifted; 5 milliliters teaspoon salt; 113 grams unsweetened chocolate; 2 teaspoons vanilla; 7 milliliters 1/2 teaspoons vanilla extract; 120 milliliters 1/2 cup vegetable oil

The recipe Ice Cream Cone Cupcakes is ready in roughly 45 minutes and is definitely a super vegetarian option for lovers of American food. This dessert has 418 calories, 10g of protein, and 25g of fat per serving. This recipe serves 18. Head to the store and pick up granulated sugar, powdered sugar, vegetable oil, and a few other things to make it today. Summer will be even more special with this recipe.

Instructions

Preheat oven to 350 degrees F (176 C). Wrap a small square of foil around 18 flat bottom ice creams (you can skip the foil, but it does help prevent leakage) or just line 18 muffin cups with paper liners.

Ingredients you will need

Wrap

Ice

Equipment you will use

Muffin Liners

Aluminum Foil

Oven

Mix the flour, sugar, baking soda, salt and cocoa powder together in a large bowl. Make a well in the middle and add the oil, vanilla and cider vinegar. Stir until moistened, then pour coffee over the batter and stir until well mixed – batter will have some lumps. Fill cones (or cups) 2/3 of the way full with batter.

Ingredients you will need

Apple Cider Vinegar