Chocolate & Raspberry Ice Cream Cone Cakes

Summertime is coming! And this calls for ice cream! (Or in this case, cupcakes that look like ice cream)

This is actually part 2 of my cone cake recipe (for part 1, please go here). As mentioned in the first part, the ice cream cones are safe to bake in the oven. If you’d like, just use any other cupcake batter, fill the cones 2/3 of its way up and bake for the same time as you would using a muffin liner.

The cupcake sponge itself is rich and chocolate-y. Meanwhile, the frosting is just the right amount of sweetness by adding fresh raspberries to balance the flavour out. They look quite impressive but in reality, are very simple to make.


For the chocolate cupcakes:

  • 110g plain flour
  • 225g caster sugar
  • 96g cocoa powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 large egg
  • 125ml buttermilk
  • 56g butter, melted
  • 1 tsp vanilla extract
  • 1 tsp instant coffee, dissolved in 1/2 cup boiling water

For the raspberry buttercream:

  • 113g butter, softened
  • 1/2 cup fresh raspberries
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 380g icing sugar, sifted


  1. Preheat oven to 180C/375F/Gas Mark 4.
  2. Sift flour, sugar, cocoa, baking soda and salt. Add in the egg, buttermilk, melted butter and vanilla extract. Beat with an electric mixer on medium until smooth, around 3 minutes. 
  3. Stir in the coffee with a rubber spatula. Note that the batter will be slightly runny. Pour mixture onto ice cream cones, filling no more than 3/4 full. 
  4. Bake for 20-24 minutes until the cupcakes feel slightly springy in the centre. Make sure to leave the cone cakes on a wire rack so that bottom don’t become soggy.
  5. To make the buttercream, beat butter, raspberries and salt at medium speed with an electric mixer until creamy. Gradually sift in the icing sugar, beating at low speed until blended and smooth after each addition.


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