This is the final round of cupcakes so far. I haven’t decided if I should make a few more batches or not (pretty likely though). These were also made by request for Ashley. They’re tasty by in my opinion not nearly as incredible as the red velvet. I’m not a fan of ice cream cones though so that may have negatively influenced my opinion. The frosting is good, I wouldn’t mind just eating the tops of all of them 🙂 These were not hard to whip up, but keeping ice cream cones upright in a muffin tin while trying to place them in the oven is quite the balancing act. Amazingly I didn’t spill any, the real test was later on when I was transferring the cupcakes to and from the fridge and trying to package them to take to school with me. I believe every single cone chose to lay down at least once while I was moving the batch. Unfortunately on of them chose the edge of the table, and thus fell to an early death on the carpet. At first I snatched it up, figuring I invoke the 5 second rule….. however, that is not very appealing when you see little pet hairs stuck ALL over the frosting on top… ugh. Anyhoo, here’s the recipe if you’re looking for a alternative to the muffin shaped cupcake.
Death By Chocolate Cone Cakes
For Cone cakes:
12 cake (flat-bottom) cones
1 cup moist-style chocolate cake mix (1/4 of an 18.25 oz box)
one 25-calorie packet diet hot cocoa mix
1/4 cup fat free liquid egg substitute
2 teaspoons mini semi-sweet chocolate chips
1 Jell-O Sugar Free Double Chocolate Pudding Snack
2 tablespoons chocolate frosting
2 tablespoons rainbow sprinkles
Directions: Preheat oven to 350. In a medium mixing bowl, combine pudding and frosting, stirring until mixed well. Refrigerate until Cone Cakes are ready to be frosted. Place mini chocolate chips and the contents of cocoa packet in a tall glass. Add 1/4 cup boiling water. Stir until chips and cocoa mix have dissolved. Add 1/4 cup cold water and stir well. Place cake mix in a large mixing bowl. Add cocoa mixture and egg substitute, and whip batter with a whisk or fork for 2 minutes. Set aside. Find an area near the oven to assemble Cone Cakes, so that you do not have to move them very far. Check the bottom of the cones for uneven ridges, removing any so that cones sit flat. Place each cone upright in a cup of a 12-cup muffin pan. Carefully spoon batter into cones until cones are a little more than halfway full. Allow cones to sit for a few minutes while batter settles. VERY carefully transfer pan to the oven. Bake for 15 to 20 minutes, until a toothpick inserted into the center comes out clean. Cool Cone Cakes completely, then evenly distribute frosting mixture over the cupckaes, covering the tops entirely. Add 1/2 teaspoon sprinkles to top of each frosted Cone Cake. Try not to pass out when you see how adorable these are and how good they taste.
PER SERVING (1 cone cake with toppings): 93 calories, 2.5g fat, 130mg sodium, 16g carbs, 0.5g fiber, 8g sugars, 1g protein
Thanks to HungryGirl for all these great low cal cupcakes.