This week my sweet, bright eyed baby boy turned three. Max is a joyful kid, willing to start a conversation with anyone he meets. More than one person has told me they fully expect to be voting for him in an election a few years from now. He is my biggest cheerleader, and tells me daily me that I’m the best Mom ever. At night when I tuck him into bed he whispers that I’m his best friend. So of course this boy gets just about anything he wants from his tender-hearted Mommy.
Ever since he spoke his first words his favorite color has been yellow. It makes sense for a child with such a sunny personality. From the moment we started talking about his birthday party he told me he wanted yellow cupcakes. There was never any doubt that I’d be making a homemade version, so I was elated when I found a recipe for homemade yellow cake mix. It was perfect. What an amazing flavor you get from making yellow cake from scratch. I can still taste it in my dreams.
And what goes hand in hand with a homemade yellow cake? Homemade chocolate frosting, that’s what. Not just any chocolate frosting – this chocolate frosting. Because this chocolate frosting will change your life. It’s so incredibly rich and decadent that the cupcake part is almost unnecessary. And I may or may not have been elbow deep in the mixing bowl trying to scrape every last drop into my mouth. I bet you will be too.
Even before Max could walk or talk he had a love of ice cream cones. Not the ice cream part, just the cone. And still today his favorite treat is an empty ice cream cone. So naturally I baked his favorite cupcakes inside his other favorite treat – ice cream cones. I think it blew his mind just a little bit. It’s so easy, and so, so cute. Perfect for my special little guy’s special day.
Homemade Yellow Cupcakes with Chocolate Frosting (baked in ice cream cones)
makes 24 cupcakes
For the Cupcakes:
1 recipe DIY Yellow Cake Mix
1 and 1/4 cups water
2 large eggs at room temperature
For the Chocolate Frosting:
10 ounces semi-sweet chocolate chips
6 ounces cream cheese, softened
1 stick (8 Tablespoons) unsalted butter
2 cups confectioners’ sugar, sifted
4 Tablespoons cocoa powder
pinch of salt
1/2 cup Greek yogurt, plain
You’ll also need 24 plain ice cream cones with flat bottoms, or paper liners
To make the cupcakes:
Preheat oven to 350 degrees. Place ice cream cones on a baking sheet, or fit them inside the cups of a muffin pan. (This just helps if one falls over, chances are the rest won’t fall with it.)
Mix together the yellow cake mix, water, and eggs. Pour into cones, filling about 2/3 full. Bake for 20-22 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely before frosting. You can use this same step for baking in regular paper cupcake liners.
To make frosting:
Melt chocolate chips in a heatproof bowl set over a pan of boiling water. Remove from heat as soon as chocolate has melted and let cool slightly.
Place cream cheese and butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until light and fluffy, about 3-4 minutes.
Gradually ass confectioners’ sugar a little at a time until fully incorporated.
Add the cocoa powder and salt to the mixing bowl; continue mixing until fully incorporated.
Next add the Greek yogurt; mix about 30 seconds.
Slowly pour the melted chocolate (now slightly cooled) into the bowl while the mixer is running. Continue mixing on medium low speed until chocolate is uniformly incorporated into the mixture and becomes evenly colored.
Frost cupcakes as desired. (I used a pastry bag with a giant closed star tip to get the “soft-serve” effect.) This frosting will begin to set after a few minutes, so it’s important to use it immediately. Once it sets it keeps its shape very nicely and transports well.
Chocolate Frosting recipe adapted from Annie’s Eats.
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