Ice Cream Cone Cupcakes with Mini M&M chocolates by Beaubelle Brenda

Serves: 24
Ingredients:
24 flat-bottomed wafer ice cream cones (Aladdin Brand)
4 cans of Mini M&M chocolates (35g each)

For the cupcakes
60g cocoa powder
5 tablespoons boiling hot water
175g unsalted butter, softened
175g caster sugar
175g self-raising flour
1 level teaspoon baking powder
3 eggs

For the buttercream icing & decorations topping
140g butter, softened
280g icing sugar
3 tbsp milk
Mini M&M chocolates

Method:

1. Preheat the oven to 170c. Stand the flat- bottomed wafer ice cream cones in two 12 hole muffin trays (I use the brand Aladdin flat- bottomed wafer ice cream cones, see Note 1)

2. Sift cocoa powder into a large bowl & add 4 tablespoons of boiling water and mix into a thick chocolate syrup, adding more water if you needed. Add the softened butter, sugar, self-raising flour, baking powder and eggs. Mix with electric mixer until smooth and evenly mixed.

3. Spoon 1 & 1/2 tbsp of the mixture into each cone.

4. Bake for 20 minutes, or until the sponge mixture has risen and the cupcakes spring back when you touch them.

5. Remove from the oven; cool on a wire rack for at least 2 hours before you decorate with buttercream.

To make buttercream icing:

1. Mix the softened butter and icing sugar in a large bowl. Add in milk.

2. Beat with an electric mixer until smooth.

3. Spoon into a piping bag with a nozzle. Pipe buttercream icing evenly on top of each cupcake. 

4. Last can ask our kids to help decorate with colouful mini M&M chocolates on top.

Notes:
1. Wafer cones

2. M&Ms