Hot Fudge Brownie with Double Scooped Ice Cream Sundae High Hat Cupcakes in a Cone Recipe 

I'm (kind of) sorry these are laborious and require extra steps. However, this may be one of my favourite dishes, so I'm not sorry. Don't be intimidated by the lengthy recipe. These cupcakes can be made and eaten with brownies and ice cream. 

Ingredient

– 12 cake cones + 12 sugar cones OR 12 waffles cones* – 1 cup warm fudge sauce, homemade ore store-bought – 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

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1

Set a rack in the lower third of the oven and preheat to 350 degrees F.  Wrap 12 cupcake tins in square tin foil. 

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2

Put one cake cone in the centre of each cupcake mould and wrap the foil around it securely. One sugar or waffle cone should go inside the cake cone, and another square of tin foil can stabilise it. 

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3

Fill each cone with 1-2 tablespoons of fudge sauce. Place butter and milk chocolate in a medium microwave-safe bowl. Stir every 30 seconds in the microwave until melted and smooth. 

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4

Whisk in sugar until blended. Whisk vanilla, coffee, and eggs until smooth. Stir in cocoa powder, flour, and salt until blended. Do not overmix the batter; it will be thick. Fill the cones 3/4 full with batter. 

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5

Try not to tip the cones while working. Baking for 12-15 minutes sets the brownies and browns the waffle cone tops. Allow moulds to cool completely after removing from oven. Make place in your freezer for a flat cupcake tray. 

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6

Put fudge sauce on each cone's top. Work swiftly to add 1 scoop of cookie dough. Top each cone with ice cream and 1 scoop of chocolate peanut butter. over top of cookie dough ice cream.  

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Put the cone tray in the freezer immediately. Freeze for 4 hours or overnight. To frost cupcake cones, beat cream in a stand mixer until stiff peaks form. Mix in powdered sugar. 

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8

Transfer whipped cream to a large pastry bag with a 1/2-inch plain pastry tip (or a gallon ziplock bag with the corner cut off). Pipe a spiral of frosting into a cone form from the lowest scoop of ice cream to the top, making a point. 

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9

Return cupcakes to moulds and freeze for 1 hour or more. Make chocolate coating. Chocolate chips and coconut oil in a medium sauce pan over medium heat. Stir regularly until chocolate is almost melted. 

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Remove from heat and stir until smooth and melted. Let cupcakes cool 15-20 minutes before dipping. Dip each cupcake by its cone into the chocolate to coat, letting excess drip off. 

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11

Replace the cupcake in its mould and freeze until ready to eat. Freeze the leftover cupcakes. Put cherries, chopped peanuts, and warm fudge sauce on each cupcake (not too hot to melt the chocolate shell). Devour! 

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Samoa Macaroon Tarts Recipe 

also see

also see

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