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Ingredients

10 flat-bottomed wafer ice cream cones 1 cup all-purpose flour 1 cup white sugar ½ teaspoon baking soda ¼ teaspoon salt ½ cup butter ½ cup water 1 tablespoon unsweetened cocoa powder 2 eggs ¼ cup buttermilk 1 teaspoon vanilla extract ⅓ cup cream cheese, softened ½ cup confectioners' sugar ½ teaspoon vanilla extract

Nutrition Info

292.2 calories carbohydrate: 39.9 g cholesterol: 70.4 mg fat: 13.4 g fiber: 0.6 g protein: 3.9 g saturatedFat: 8 g servingSize: - sodium: 236.3 mg sugar: 26.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Set ice cream cones upright in 10 muffin cups.
Whisk flour, white sugar, baking soda, and salt together in a mixing bowl.
Melt butter in a saucepan over low heat, stir in water and cocoa powder until thoroughly combined.
Stir melted butter mixture into flour mixture. Stir in eggs, buttermilk, and 1 teaspoon vanilla extract until the batter is moistened.
Beat batter with an electric mixer on medium speed until thoroughly combined, about 1 minute.
Spoon chocolate cake batter into ice cream cones, leaving about 1 inch of space at the top.
Bake immediately in the preheated oven (to avoid cones becoming soggy) until a toothpick inserted into the middle of a cake center comes out clean, about 30 minutes.
Let cupcakes cool thoroughly, about 1 hour.
Beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla extract together in a bowl until smooth and creamy. Frost cupcakes with the cream cheese frosting.

10 cupcakes

An easy-to-do chocolate cake in ice cream cones with yummy cheese frosting. A sure hit with kids and adults!