INGREDIENTS
- 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
DIRECTIONS
- 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
