Tuesday, December 14, 2010

Chocolate Cupcake "Ice-creams"

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I've been spending a lot of time on myself. The time I spent in Japan forced me to stay away from the Internet and I loved the separation. It was refreshing - liberating, even - and it was high time. Life shouldn't revolve around Blogging, Tweeting and Facebooking (in that order).

Since the school hols are not going to last forever, I am taking the chance to live it up! I have been reading, exercising, taking my children out, chilling with friends, pampering myself with all the beauty stuff I bought from Japan, and yes, SLEEPING! La dolce vita. :)

But the other day, my daughter suddenly asked for cake. Cake? Why the sudden request? Well, she said, you haven't baked any in a while.


So, I cleared the cobwebs from my poor, neglected oven (I haven't been in the kitchen in a long, long time) and baked these adorable Chocolate Cupcake Ice-creams. Thankfully, they turned out fine. I haven't lost it. Not yet.

(by Donna Hay)

For the chocolate cupcakes
- 125g butter, softened
- 1/2 cup (125ml) milk
- 3/4 cup (165g) caster (superfine) sugar
- 100g dark chocolate, melted
- 2 eggs
- 16 storebought flat base ice-cream cones*
- 1 1/4 cups (190g) plain (all-purpose) flour
- 80g dark chocolate, extra, chopped
- 1 teaspoon baking powder
- 16 glace cherries (I opted for raspberries)
- 2 tablespoons cocoa powder

For the chocolate butter cream icing
- 250g butter, softened
- 2 cups (320g) icing (confectioner's) sugar mixture, sifted
- 1/2 cup (50g) cocoa powder, sifted
- 2 tablespoons milk

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I deliberately made this one with less frosting, so that you can see a hint of cake peeking out.

1. Preheat oven to 160°C (320°F). Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well after each addition. Sift over the flour, baking powder and cocoa and beat until combined. Fold through the milk and stir in the chocolate. Place the ice-cream cones on a baking tray and place a piece of the extra chocolate in the base of each cone. Spoon the cupcake mixture into the cones* and bake for 20–25 minutes or until cooked when tested with a skewer. Allow to cool.
* You need to fill the cones up quite a bit. Leave about 1cm to 1.5cm gap from the rim. Be careful not to have any batter drip onto the outside or it will burn.

Strictly NO sprinkles for me, and I am glad Donna Hay's recipe called for glacé cherries. Just because they are baked in ice-cream cones doesn't mean they have to look juvenile. I used Valrhona chocolate for these cupcakes, for crying out loud, and I have got to be NUTS to ruin it all with s-p-r-i-n-k-l-e-s. Good grief, no. Raspberries it will be.

2. To make the chocolate butter cream icing, place the butter in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Add the icing sugar mixture, cocoa powder and milk and beat for a further 6 minutes or until light and creamy. Pipe the icing onto the cupcakes using a star-shaped nozzle and top with the glacé cherries to serve. Makes 16.

Oh, and speaking of raspberries ... every time I see them, I think of the Ispahan. :) I can't help but share this gorgeous Ladurée 2011 calendar I got from Japan. It came as a free gift with a fashion magazine.

Pretty, right?

This is my favourite page (and month) - December! I am going to keep it as a momento.


  1. These look gorgeous Ju!
    I have also been living my life and have not been on the internet much and not blogging...
    Life is too short and blogging should not feel like a chore...
    Love your pics!

  2. oh what a beauty..love it...i will make some for my son.

  3. The cupcake ice cream looks great! I am going to bake some for my daughter, I am sure she wil so happy. Ju, thanks for sharing!

  4. They are pretty! Love all your photos!

  5. So cute and kids favorite! Even adult couldn't resist it.

  6. Hi,

    Cud i check what does it mean when u mentioned "...place a piece of the extra chocolate in the base of each cone."?

    "Extra piece of chocolate" refers to the 80g of chopped dark chocolate?


  7. I am jealous and want this calendar. Cute little cupcakes...:D makes me want for both ice cream and cake now.

  8. Hi everyone!

    Linda: Hi-5, girlfriend!

    Suhaina, Jess, Zoe, LCOM: Thanks! :D

    Anon: Yes, you are right. It refers to the extra 80g chopped chocolate. You can omit, if you like. In fact, you can use any of your favourite chocolate cake recipe! But keep in mind, that different recipes will yield different batters which rise to different heights. So, you need find out through trial and error how much batter to pour into each cone. Frankly, it is not a big issue whether you over- or under-fill. After frosting, the "ice-creams" will look perfect anyway. Ha!

    diva: Dav, the calendar is to die for, isn't it?! ;) Japanese mags give the bestest free gifts!

  9. what a great idea! it would be great to stuff some ice cream on the bottom and cake on top! :)

  10. I have always wanted to make these! So pretty :)

  11. These are pretty and great for kid's party!

  12. Love the cone cakes..and am happy you are enjoying this time.. Pretty photos as always..what a treat that calendar! And from japan..Imagine..Life's like a box of chocolates..you just never know what you're going to get:) Quote:)

  13. Looks so perfect, anyone would like to try this ~including me :)

  14. What a great idea, I have to whip up 24 cupcakes for my grandson's school party, they are going to love these in the snow cones, thanks so much. I am going to keep these under wraps until time to give.

  15. I'm glad to see these I used to make these for my son 35 years ago, when they use to celebrate his birthday at school....they were a great hit!


  16. Wow, nice idea! Beautiful calendar too! : )

  17. Georgous creations, dear Ju! Great for children's parties too!

    Yummie & fun food!

  18. I've never had luck baking cupcakes like this, but yours have turned out perfectly!

  19. Those are so cute! I love your calender.



  20. No, you have not lost it yet! Both baking and photography are awesome as always!

  21. I have done the ice-cream cupcake before, but I find that it doesnt keep in humid weather. Has to be consumed immediately or the cone will go soft.

  22. I just tried baking these little cupcake cones today & they taste really great! Tks for the recipe~ *^_^*

  23. These are brillant but I wonder how you transfer them from table to oven? They will topple with my clumsiness.

  24. These are so lovely -- i love the look of them. (I've featured them today on the Spotlight at foodwhirl.com:


  25. Hi Ju,
    I stumbled upon your website, and these look so pretty! Can I check where you buy the ice cream cones from? Can't wait to try them!

  26. Hello,

    I just want to ask, did you use the powder form of milk or the liquid one?

    I love how the cupcakes looks like. Delicious! =)