Hot Fudge Brownie and Double Scooped Ice Cream Sundae High Hat Cupcakes…in a Cone!
Hey, hi! It’s time for some real deal, seriously ultimate, Hot Fudge Brownie and Double Scooped Ice Cream Sundae High Hat Cupcakes…in a Cone!
And you guys, I am not joking around with these cupcakes. They are as serious as they come. Maybe, possibly, the best cupcake cone ever!
I can’t say ever, because I am only twenty and I have a lot more years to live. But right now, in my world… best ever.
There is a ton of photos in this post, so I am just gonna let them do a lot of the talking.
Well that and, it’s Friday – hip, hip hooray! My brain is shot and I really just want to tell you about these cupcakes – then send you off to make them.
Oh, and I really do hope you make them too!
Ok, so…
I realize these are a little bit of work, and have a extra few steps, and for that I am (sort of) sorry. But then again, I am really not sorry at all because this may just be one of my favorite recipes yet.
Don’t let the long recipe scare you. If you can make a batch of brownies and scoop some ice cream, you can create and devour these cupcakes.
Oh but wait, you are probably a little confused about what these cupcakes really are, so let me break it down for you.
One: You need to pick your cone. I went with both waffle and sugar cones, but you can keep it simple and use cake cones. It’s totally your call, but I kind of love waffle cones.
Two: You need hot fudge sauce. I made my own because it is so easy (really all you need is one pot and a whisk) and it trumps store-bought any day. Once you have your fudge sauce, add a little to the bottom of each cone.
Three: Make your brownie batter and spoon it right into each cone and over that fudge sauce. Then bake and watch some magic happen.
Four: Add a little more fudge sauce and then….add one scoop of cookie dough ice cream and one scoop of peanut butter chunk chocolate ice cream (so Reese’s ice cream). Cookie dough, chocolate and peanut butter cups. Oh yeah, I went there.
Five: FREEZE those suckers.
Six: Make some whipped cream to it. It’s light, fluffy and awesome. Then swirl it around the top of your frozen cones and freeze again.
Seven: Flip those frozen cones upside down and DUNK in that delicious chocolate coating.
Eight: Drizzle with a little WARM fudge sauce, sprinkle with peanuts and add a cherry. YUUMMM
By the time you get down through the ice cream the brownie has defrosted into the most perfect, most fudgey chocolate cone of heaven. It’s pure bliss.
If you are wondering how you might go about eating this, I have two options for you. One, start at the top and work you way down, it can get messy, but the ice cream drips down into the brownie and umm, wow it is good.
Two, grab a bowl, flip the cone up side down and smash it right into a bowl. Grab a spoon, some more hot fudge sauce, maybe another cherry and go to town.
Personally I am all about option #2, and more fudge sauce is always a good thing!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Hot Fudge Brownie and Double Scooped Ice Cream Sundae High Hat Cupcakes…in a Cone!
By halfbakedharvest
Course: Dessert
Cuisine: American
Keyword: cupcakes
I am not joking around with these cupcakes. They are as serious as they come. Maybe, possibly, the best cupcake cone ever!
Ingredients
- 12 cake cones + 12 sugar cones OR 12 waffles cones*
- 1 cup warm fudge sauce, homemade ore store-bought (recipe follows)
- 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
Instructions
-
1. Pre heat the oven to 350 degrees F. and place a rack in the lower 3rd of the oven.
2. Line 12 cupcake tins with a square sheet of tin foil. Place 1 cake cone in the center of each cupcake mold and form the foil around the cone, making sure it is secure and stable. If you are using a sugar of waffle cone place one cone inside the cake cone, then use another square of tin foil to secure and stabilize the cones, if needed. Pour 1-2 teaspoons of fudge sauce into the bottom of each prepared cone.
-
3. Put the butter and milk chocolate in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until melted and smooth. Add the sugar and whisk until completely combined. Add the vanilla, coffee, and eggs and whisk until smooth. Stir in the cocoa powder, flour, and salt until smooth and just combined. Try not to overmix the batter; it will be thick.
-
4. Divide the batter among the cones, filling them about 3/4 of the way full (or a little more). Be careful not to tip the cones over as you work. Bake for 12-15 minutes, until the brownies are set on top, the waffles cones will brown around the tops. Remove from the oven and allow to cool completely in their molds.
-
5. Make sure you have enough room in your freezer for the tray of cupcakes to sit flat. Dollop the tops of each cone with a little fudge sauce. Working as quickly as you can add 1 scoop of cookie dough ice cream to the top of each cone and then add 1 scoop of chocolate peanut butter ice cream right on top of the cookie dough ice cream. Immediately place the whole tray of cones in the freezer. Freeze for at least 4 hours or preferably overnight.
-
6. To frost the cupcake cones, whip the cream in the bowl of a stand mixer until stiff peaks form. Stir in the powdered sugar. Transfer whipped cream to a large pastry bag fitted with a 1/2-inch plain pastry tip (or just a gallon size ziplock bag with the corner snipped off).
-
7. Pipe a spiral of frosting into a cone shape, start with the bottom scoop of ice cream and work your way up until you get a nice point at the top. Place the cupcakes back in their molds and freeze for 1 hour or longer.
-
8. Make the chocolate coating. Combine the chocolate chips and coconut oil in a medium sauce pan over medium heat. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted and smooth. Allow to cool 15-20 minutes before dipping the cupcakes.
-
9. Holding each cupcake by its cone, dip the cupcakes into the chocolate to coat completely, allowing excess to drip off. Place the cupcake back in its mold and place in the freezer until ready to eat. Repeat with the remaining cupcakes, placing each one in the freezer as you work.
-
10. Drizzle each cupcake with warm fudge sauce (but not piping hot or it will melt the chocolate shell!), sprinkle with chopped peanuts and place a cherry on top. Devour!
Recipe Notes
*I tested these with both waffle and sugar cones. Both work great but you can make things simpler by using cake cones. Any of the 3 will be delicious.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Homemade Hot Fudge
By halfbakedharvest
Course: Dessert
Cuisine: American
Keyword: homemade fudge, quick fudge, quick recipe
This homemade hot fudge is ready in just 10 minutes!!
Ingredients
- 1/4 cup unsweetened cocoa powder
- 1/3 cup packed brown sugar
- 2 tablespoons honey
- 2/3 cup heavy cream
- 1/4 teaspoon salt
- 3 ounces milk chocolate, chopped
- 3 ounces bittersweet or dark chocolate, chopped
- 2 tablespoons unsalted butter, cut into small cubes
- 2 teaspoons vanilla extract
Instructions
-
1. In a medium pot, stir together cocoa powder, brown sugar, honey, cream, salt, and the chocolate. Place over medium heat, stirring often, until chocolate is melted, about 5 minutes. Remove the pot from heat, add the butter and vanilla and stir until smooth. Any leftover sauce can be refrigerated in an airtight container, just reheat over low heat, stirring until melted or heat in microwave, stirring frequently.
Especially by the time Friday rolls around!
That last pic? Amazing! These look so good Tieghan.
Thank you, Kathryn! That means a lot!!! Have a great weekend!
These look UN-FRICKIN-BELIEVEABLE Tieghan!! Honestly, wow is all I can say! Such a clever idea and they look so tasty and amazing! It seriously looks like some crazy inventive thing you’d get at a Michelin starred restaurant!
http://youtube.com/addalittlefood
Ha! Thank you!! Have a great weekend!
woooooooooow… I have no more words 🙂
THANKS! 🙂
I’m at a loss for words! They truly are a work of art!
Thank you!! Have a great weekend! 🙂 And also, I check out your site. Pretty incredible girl!
Girl! You are so talented. Not only are your recipes fantastic your photography is simply stunning! I hope you do a post on food photography someday! Keep up the beautiful work!
Thank you so much! It means a lot! 🙂
Oh my word!!! These are insane!! Your photos are beautiful and love the animated dipping into chocolate!
Thank you so much!! Happy friday!
There are not enough words to describe how glorious these ice cream cones are….How does your mind work? You’re a genius!!! That picture of the cone cut in half is awesome showing all the layers…the best.
Haha! THANK YOU! Hope you have a fun, ice cream filled weekend!
I have a life… so I will not be making these. Nice photos though!
I know, I know! The recipe seems so long, but I promise it is not a bad as it looks. Thanks so much!
I want to live on that table covered in ice cream cones. I can’t think of anything more delicious right now!!
Haha! Thanks!
These look AMAZING! I’ve been craving brownie sundaes but I couldn’t have known I was craving something as awesome as these! Great photos!
Thanks so much, Bri! These will fix those cravings for sure!
Oh my gosh!!! These are insane!
Thanks Laura! Hope you have a great weekend. AND umm, you engagement photo was GORGEOUS!! So pretty! 🙂
one word – WOW!
THANK YOU!
These. are. PHENOMENAL!
THANKS!
So creative and the perfect way to cool down!
Thanks Lauren!
You’ve done it again! These are incredible! Those last pics of the cones cut in half. OMG I want to live in it. And I’m REALLY impressed with your cutting skills. Happy Friday 🙂
Ha! Thanks so much, Liz!! I got lucky with that cut!
These are the best kind of crazy!
Thanks Cindy!!! 🙂 Wish I could share one with you!
How long does it take you to create a post – from photographing to writing? I’m a new blogger and your photos (and recipes) are absolutely stunning. I’d like to learn a bit more to make my blog shine 🙂
Hey Britt, It is really different every time. Feel free to send me and email and I would be happy to talk blogging with you!
Thanks so much,
Tieghan!
Dear Goddess of Food, thank you for this incredible recipe! Cheers, Ardith
Haha! THANK YOU! 🙂
IN. SANE. Girl, where do you come up with this stuff? Amazingly brilliant!
Thanks so much, Annalise!! Hope you have a great weekend!
These are BRILLIANT, INSANE, AWESOME, AMAZING, INCREDIBLE and PHENOMENAL!!!
THANK YOU! 🙂
gggiiiiiirrrrlll you are brilliant! this is ridiculous in the best use of the word possible. Really. Out of this world. And to top it off, your photography is so on point! I just want to dig right in to one of these!
Thank you, Holly!!! Hope you have a great weekend!
These are like every kind of awesome…I’m literally speechless. Also I’m drooling all over the place. This ice cream is freaking GENIUS girl! My weekend would be complete if I had these in my hands! 😉
Thanks Sarah!! Hop you have a great weekend! 🙂
I’m in literal awe. These are perfect.
And just when I was like “Man wish I could see the inside” there’s a photo of the thing cut in freaking half. You’re amazing, these are amazing, I want one!
Haha! Thank you so much! I had to show you guys the inside!! 🙂
You are incredible, I’m speechless! I love the shot of the sliced open sundaes where you can see all the layers… actually I love all the shots! Wow 🙂
Thank you! Have a great weekend!
OMG complete insanity!! but of the best kind, of course! my sweet tooth’s mind has been blown. love love love the photos too – the flowers are so pretty!
Thanks Katie!! Glad you like the flowers too! 🙂
You amaze me more every time I open my email I am in love with your creative food dishes and photography, I just had to put you on my Facebook to share with my friends, I’m going to remember this site for Sauver Awards next year! Thanks for the time and effort!
Aww! Thanks so much for telling your friends about me!! 🙂 And also, the Sauver awards!! THANK YOU! That would be amazing!
Have a great weekend, Nancy!
Shut the front door. These have to be the most amazing things I have ever seen. Seriously, I just drooled.
Thanks Leah!
Seriously, how do you come up with this stuff?? Making these ASAP!
Thanks you! And please let me know if you do make them. Hope you LOVE them!
How the heck did you cut one of those in half so perfectly? Pinned and bookmarked for after I get back from my cruise! haha 🙂
Happy Blogging!
Happy Valley Chow
I got lucky! Haha!
Wow these are basically the best version of a Drumstick anyone could ever ask for!
Thanks!
These look unreal and I am in love with the photos. So incredible!
Thanks! 🙂
these are AMAZING. i think i’ve fallen in love.. definitely a recipe i will be recreating! glad i stumbled across your blog, i will be back!
Thank you!!Very happy that you found my blog too! 🙂
This just can not be true! *pinching myself
These go at the top of my to-make-list.
Love your blog!
Thank you so much!
Now THIS is my kind of ice cream cone. Oh my gosh!! Pinned!
Thanks Dorothy!
Tieghan – you’re adorable! And this recipe is out of this world crazy good! I think I want that container of chocolate you were dipping those cones in. Yum!!
Haha! Thank you!
These are just amazing! They should be the new quintessential summer treat!
Thanks Laura!
Everything about this post is adorable! Where did you get that measuring beaker??
Thanks Karen!! West Elm
Gorgeous photos and stunning dessert!
Thanks Meredith!
I’ve thought about it, left, thought about it some more and come back- if I went through all the time/work of layering, baking, freezing, whipping and dipping, there is no way I’d plonk the thing in bowl and smash it. I think I’d rather get a waffle bowl and layer things in so I could have a little bit of everything on my spoon and use the remaining hours to sleep off the sugar coma.
Saying that, they look very nice.
WOW!!! Coolest hi-hats ever! Love it!
Thank you!
Such yummy cupcake cones!! Love the shot of it cut open! 🙂 And I’m loving the props in these photos, just gorgeous.
Thanks Jocelyn!!
This looks out-of-the-world delicious! Love your photos!
Thanks Lisa!
Oh my goodness. Those are beautiful! Your photography is fabulous!
Thanks Ryan!!
Hello 🙂
I am new here and for the little I’ve seen, I think your site is great.
Michelle from Brown Eyed Baker bookmarked this recipe and as soon as I read of the cones, I had to click 😛
I don’t like cake cones, but I love waffle cones (I even bought a thing specially for baking with them). But perhaps it’s the weather where I live, they get mushy as soon as they get to room temperature (I’ve used cake batter, not brownie batter yet).
Have you experimented more on the subject? Could you give me some tips?
Thank you in advance 😀
Hey Betty! First, thank you so much for the kind words!! It means a lot!
As for the cones, I actually had that happen to me with cake cones and cake batter before, but that did not happen with the sugar cones. No idea why or what the deal is though, so I am probably of no help to you. SO SORRY!
This is ridiculous and I love you.
Thanks! 🙂
HOLY girl, these are gnarly. Seriously you are SO creative, it’s awesome that you are so young and that you’ve been at this for some time already. Your just so naturally, ridiculously talented at creating amazing blow your effing mind goodness. I just had to tell you that! Keep it up sister 😀
OMG! Thank you so much!! You just made my night!
These photos are so pretty!
thank you!! it was a fun shoot! 🙂
Oh my, my mouth is watering!
♡ Dulce
This looks so yummy. Where did you get the silver stand the cones are in? Thanks, Pat S
Hi Pat! I actually got them from Amazon! Heres a link!
http://www.amazon.com/Chefs-Choice-Cream-Cone-Holder/dp/B000095ZAI?ie=UTF8&keywords=ice%20cream%20holder&qid=1465272183&ref_=sr_1_8&sr=8-8
Quick question… how did you keep the brownies from exploding out of the cones? I cried… only half survived my first attempt.
Hey Kate! Oh no, I’m so sorry your brownies overflowed. Did you fill them up all the way or just halfway? It’s hard to say what went wrong without knowing exactly what you did. Let me know and hopefully I can help you get this recipe right. Again sorry for the trouble hopefully we’ll get it figured out. Thanks so much!
Hey Kate, another thought is that when I make these cupcakes I almost always under bake them. Is it possible you left your cupcakes in the oven a little too long? It really helps under bake them so they stay fudgy and intern that helps with them not overflowing out of the cones as well.
Turns out it was probably just a bad batch of cones… the two more batches I made last night turned out awesome, with only one bottom blow out (yay for under cookie sheet).
I’m putting a twist on this for the 4th. I put the extra brownie mix in mini-muffin pans. They’ll serve as “ice cream” before I cover them in royal icing and red/blue sprinkles… and they’ll be able to sit out all afternoon. 🙂
Here’s my twist. 🙂 Included thoughts on the blow outs. Totally my bad.
http://www.livecreatively.net/patriotic-picnic-safe-brownie-ice-cream-cones/
are you real? no like seriously. i cant wait to make these for my boyfriend! you’re extremely talented! if you have a cook book, i am buying it!
Haha! Thanks so much Mary!! I hope you and your boyfriend enjoy!! My cookbook is actually coming out in Fall of 2017! ?
Finally did these yesterday even though I was terrified as someone who cannot multitask AT ALL… but I’m really happy with the result. They’re not nearly as neat and pretty as yours but the taste is there and the marshmallow/whipped cream icing+magic shell worked really well, I’m definitely going to use that here and there for ice desserts now! Your fudge recipe was delicious. Store-bought fudge basically doesn’t exist in France so thanks to you I just discovered hot fudge, and it’s amazing!
Thanks again and have a great day!
I’m sure they look amazing!! Oh my gosh!! So excited you found out about fudge!!
Thank you so much!! Hope you had a great day!
How long does the hot fudge last? Can it be frozen?
it will last at least a month in the fridge or up to 3 in the freezer! Let me know if you have other questions. Hope you love this!
very cool. i’m going to use this idea with strawberry chocolate chip homemade custard icecream! perfect cone idea to dress it in. thank you
Perfect! I hope you love this! Thank you!
How are these so perfect?? They look so good!
Thank you!!