Hershey's Ice-cream cone cupcake

HERSHEY’S Ice-Cream Cone Cupcake

15 min

SKILL LEVEL : IntermediatePREP TIME : 15  Minutes


12 Ice-cream cones
⅓ cup butter, at room temperature
¾ cup sugar
2 eggs
2 tablespoons sour cream
1 ½ cups all-purpose flour
2 tablespoons HERSHEY’S Natural Unsweetened Cocoa
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
⅓ cup milk
1 teaspoon vanilla extract
Pinch of salt


    For garnish

    - Whipped cream
    - HERSHEY’S Cookies 'n' Crème bar, finely chopped
    - Preheat oven to 180 degrees Celsius.
    - Beat butter with sugar in an electric mixer on a medium speed until creamy.
    - Add eggs, vanilla, milk, and sour cream and continue beating until well combined.
    - Mix flour with baking powder and gradually add them to mixture.
    - Whisk until smooth cake batter is achieved.
    - Pour batter into cones, making sure not to fill it more than ⅔ of the cone.
    - Bake for about 35 minutes.
    - Let cool, decorate with whipped cream and garnish with HERSHEY’S chopped. Cookies ‘n’ Crème Bar.

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