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Cupcake Cones
Amy Faries • Mar 03, 2020
This 2019 trend for cupcakes is fun and easy to make! Store bought waffle cones filled with vanilla cake and edible cookie dough all dipped in pink candy melts and topped with smooth swiss meringue buttercream.
Game Plan
I have seen this cupcake cone trend circling around Instagram for almost the entirety of 2019. Bakers like The Flour Girl
and Baking With Blondie
have some of the most beautiful versions I have ever seen! I decided to take my own crack at it and add a little extra flair by adding edible cookie dough to it. A cupcake cone holder is a must in order to make these fun cones. I purchased mine off of Amazon right here.
Not everything goes according to plan...
My original plan was to pipe a buttercream border on top of the waffle cone then add a giant scoop of edible cookie dough on top. This did not work out the way I wanted it to at all. When I went to apply the giant scoop of my edible cookie dough it began to collapse into the cone and smush all of the buttercream. I was not able to place the cones in the fridge to firm up the buttercream because the fridge would cause the cones to get soft. Did I think about this beforehand? Of course not, that would have been smart. However, it was another busy day in my kitchen making cupcakes, SMBC, cupcakes cones, edible cookie dough, all while watching an active 2 year old. So when my original plan didn't work I had to do some quick thinking as how to salvage my efforts. I decided to scoop smaller amounts of my edible cookie dough into the cone then pipe on top of that. Unfortunately you cant see the delicious looking cookie dough but you can sure as H-E-double toothpicks taste it!
This right here is one of the main reasons I named this blog Expedition Bake. I, along with you, am learning new things constantly. I want to grow as a baker and learn new things every day. Do I mess up? Yes. Do I get frustrated? Ohhhh yeah. But do I give up? Never!
Tips
- - Try to make, assemble, and decorate these the day of. If you place your cones into the fridge they will soften and will no longer retain that perfect waffle cone crunch.
- - Make sure to fill your cones with about 2 TBS of batter or halfway up. If you fill them too much your cupcake batter will go over the sides of your cone.
- - If your waffle cones get a bit burnt at the tops in the oven this is a quick fix with some melted chocolate or candy melts.
- - Make your buttercream the night before and leave out on the counter in an airtight container. You may leave your swiss meringue buttercream at room temp for 24 hours, after that it should go in the fridge.
- - Melt your candy melts in 15 second intervals so you don't burn them.
Ingredients/Items Needed
Store bought waffle cones
Any Vanilla cake batter of your choosing
Edible cookie dough
Swiss Meringue Buttercream or any frosting of your choice
Candy Melts
Sprinkles
Cupcake Cone Holder
Assembly
- - Step 1: Make your buttercream the night before so this is one less step you have to do the day of. The recipe is linked above^
- - Step 2: Take your cupcake cone holder (I got mine from Amazon) and place it on top of a cookie sheet (this is to prevent any batter from going over the sides into your oven, as well as helping this stand up). Move your oven rack all the way down, so you have room for your cupcake cone holder.
- - Step 3: Preheat your oven to 350 degrees F. Begin to make the batter of your choosing. Once it is completely mixed, scoop 2 TBS of batter into your cones (or until they are about halfway full). Place your filled cones into the oven for about 13-15 minutes or until the tops are lightly golden brown.
- - Step 4: Take your cones out of the oven and allow them to cool completely. While your cones are cooling begin to make your edible cookie dough (recipe link above).
- - Step 5: Once your cones are fully cooled, dip the tops of the cones into your melted candy melts and cover them in sprinkles. Allow them to dry in your cupcake cone holder.
- - Step 6: Take 1 to 2 small scoops of the edible cookie dough and put place on top of your cooked and dipped cones.
- - Step 7: Swirl your buttercream using a Wilton 1M tip around your cookie dough, covering it completely. Top with sprinkles!
There you have it! Your beautiful cones are all done and ready to eat! These cones will stay fresh and crispy for 1 to 2 days depending on the humidity in your area.
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