• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 cups flour
  • 2 cups sugar
  • 1/2 cup unsweetened cocoa powder
  • 1-1/2 teaspoons baking soda
  • 1-1/2 cups milk
  • 1/2 cup butter
  • 2 teaspoons vanilla
  • 2 eggs


  • 1. measure out everything but the eggs directly into your mixer bowl
  • 2. mix on low speed just until incorporated
  • 3. beat on high speed for 2 minutes
  • 4. add eggs, beat on high speed again for 2 minutes
  • 5. transfer batter into a container with a pour spout (like a pyrex measuring cup)
  • 6. pour batter into ice cream cones, leave a good half inch between the batter and the top of the cone
  • 7. bake at 350 for about 20 minutes or until cake tester comes out clean.
  • ** My recommendation is to leave a good half inch (if not three-quarters of an inch) between the batter and the top of the cone.
  • Vanilla and Chocolate Buttercream Frosting
  • 2 sticks butter
  • 7 cups powdered sugar, sifted
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1/4 cup cocoa powder (I use Valrhona)
  • 1. beat butter until creamy, scrape bowl
  • 2. add 5 cups of sifted powdered sugar, milk, and vanilla, beat until combined
  • 3. add more powdered sugar until you get to the consistency you want (not too stiff so that its hard to pipe)
  • 4. take out half of the buttercream and reserve, this is your vanilla
  • 5. add the cocoa powder to the remaining half and beat to combine, you might need to add a little milk if its too stiff, this is your chocolate buttercream
  • Assembly
  • 1. pipe frosting onto cooled cupcakes with a large star tip
  • 2. top with sprinkles


taken from:

Categories: Cupcakes  Dessert 

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