When I was four my very New-York-born-and-raised mother moved us to suburban Connecticut and she became living proof that you can take the woman out of New York, but you can’t take New York out of the woman. Moms would visit my elementary school with their washed-out levis, l.l.bean boat shoes, and tucked-in turtlenecks, while my mom would strut in with her white leather dress, big shoulder pads, and high heels. But don’t for a second think she couldn’t be a PTA mom in that outfit! She always made the best cupcakes cones for my class and whether they were so-New-York or so-CT, all I knew is they were oh-so-good (and perfect for a Superbowl party!).
Favorite cake mix (or try this cupcake mix from Joy the Baker)
24 ice cream cones (with flat bottoms)
Frosting (recipe below. make your own frosting, it’s so easy and so much better!)
Handful of chocolate chips
1. Preheat oven to 350 degrees.
2. Line tray with aluminum foil and line up cones. I drop a couple chocolate chips into each cone which acts as a weight and just tastes yummy when you get there.
3. Prepare cake as directed on box or in recipe and fill cones 3/4s of the way.
4. Bake for 20-23 minutes.
5. Cool. Frost (recipe below). And enjoy! *If you are transporting these cupcakes, a shoe box would be perfect!*
The Best Chocolate Buttercream Frosting
Joy the Baker
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 1/4 cup powdered sugar
1 teaspoon pure vanilla extract
2 tablespoons milk
1/2 cup heavy cream
1/3 cup hot chocolate mix or Ovaltine
Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a 1-cup measuring glass, stir together heavy cream and hot chocolate/Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency. You may not need the full amount of Ovaltine and cream. Spread or pipe onto cupcakes.