HERSHEY’S Ice-Cream Cone Cupcake
Ingredients
| 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 |
Directions
- For garnish
- Whipped cream
- HERSHEY’S Cookies 'n' Crème bar, finely chopped
Method:
- 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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