Get ready to revolutionize your dessert game with these irresistible Chocolate Conecakes that will make your taste buds dance with joy! Imagine a perfect blend of rich chocolate, moist cake, and creamy frosting, all shaped into a unique cone that's not just a treat, but an experience. Whether you're a chocolate lover, a baking enthusiast, or someone looking to impress at your next gathering, these conecakes are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- Frosting: 1/2 cup unsalted butter
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cone-shaped cupcake liners or prepare a cone-shaped cupcake pan.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine and set aside.
- In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Mix until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared cone-shaped cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the conecakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the unsalted butter in a clean mixing bowl until creamy and smooth.
- Gradually add the powdered sugar and cocoa powder, mixing on low speed. Add milk as needed to achieve a smooth, spreadable consistency.
- Once the conecakes are completely cooled, pipe or spread the chocolate frosting on top of each cone-shaped cupcake.
- Optional: Decorate with sprinkles, chocolate shavings, or additional cocoa powder if desired.
- Serve and enjoy your chocolate conecakes!
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for a smoother, more even batter.
- Don't Overmix: Mix the batter just until ingredients are combined to keep your conecakes light and fluffy.
- Check Doneness Carefully: Use the toothpick test, but remove conecakes from the oven when the toothpick has just a few moist crumbs.
- Cooling is Crucial: Let conecakes cool completely before frosting to prevent melting and ensure a perfect finish.
- Frosting Technique: Use a piping bag for a professional look, or simply spread frosting with a spatula for a rustic charm.
- Get Creative with Decorations: Experiment with chocolate shavings, sprinkles, or a dusting of cocoa powder to make your conecakes truly spectacular!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
