Chocolate-Dipped Ice Cream Cone Cupcakes

Preheat your oven to 350°F (175°C). Place ice cream cones upright in a muffin tin, ensuring they are stable. This will hold the batter and help them bake evenly.

Prepare your favorite cupcake batter according to the recipe or box instructions. Fill each cone about two-thirds full with the batter. Be careful not to overfill, as the batter will rise.

Bake the cones in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.

Melt 1 cup of chocolate chips with 2 tablespoons of coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth. Let the mixture cool slightly but remain fluid.

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Hold each cupcake by the base of the cone and dip the top into the melted chocolate, allowing any excess to drip off. Place the dipped cones on a parchment-lined tray.

While the chocolate is still wet, sprinkle your favorite toppings such as sprinkles, crushed nuts, or mini candies over the chocolate. This adds texture and visual appeal.

Place the tray of dipped cones in the refrigerator for 15-20 minutes, or until the chocolate has hardened. Serve immediately or store in an airtight container for up to 2 days.

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