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Hot Fudge Ice Cream Cupcakes Recipe

Hot Fudge Ice Cream Cupcakes Recipe

By Brooke McLay

There’s this classic story my friend tells about the morning she agreed to watch another friends famously unruly twins at 7 a.m and she showed up to drop them off at 5:30 a.m.  In their hands were ice cream cupcakes, mouths slathered with chocolate, hair mussed, pajamas on. Ever since, I’ve never been able to muster myself into the kitchen to make a batch of ice cream cone cupcakes. I found them, frankly, nasty after such a tale. But this simple version, where ice cream replaced the sickly-sweet ice cream, where a layer of ganache tops off the cone, turned out so adorably delicious that I couldn’t help myself. I ate my first Ice Cream Cone cupcake from top to bottom and I didn’t even once feel like a filthy twin noshing on dessert before dawn. Thank goodness, because I’ve got another one sitting on my countertop, calling my name.

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Hot Fudge Ice Cream Cupcakes


  • 1 batch chocolate cake mix, prepared according to package directions
  • 12 jumbo cake cones
  • 1/2 gallon vanilla ice cream
  • 1 batch quick hot fudge
  • rainbow sprinkles


  1. Preheat your oven to 350 degrees. Place the bottom of your cones into a the rounds of a mini muffin tin. It should hold them firmly in place.
  2. Pour batter into cones, filling each to within about 1 inch of top of the cone. (If you have extra batter, refrigerate it for a half-batch of standard cupcakes within the next 3 days). Bake about 30 minutes or until toothpick inserted in center of cake comes out clean. Remove cones from muffin cups to wire rack; cool completely.
  3. Place a small bit of hot fudge on top of each cooled ice cream cone cupcake. Place a large scoop of vanilla ice cream on top of the cones. Top with hot fudge. Sprinkle with your favorite sprinkles. Enjoy immediately or freeze until ready to serve.