Chocolate cupcake Ice creams




125 grs. butter softened

1/2 cup milk

3/4 cup caster sugar

100 grs. dark chocolate

2 eggs

12 store bought ice cream cones

1 1/4 cups all purpose flour

1 teaspoon baking powder

some raspberries or cherrie


pink frosting cream

1 package cream cheese

room temperature

1 1/2 cup powdered sugar

1/2 cup unsalted butter

some drops red food coloring

2 tablespoon cocoa powder


Preheat oven to 160°c

Place the butter and sugar in the bowl of an electric mixer and beat until light

and creamy.Gradually add the eggs and beat well after each addition.Sift over

the flour baking powder and cocoa and beat until combined.Fold through  the milk and

stir in the chocolate.

Place the ice cream cones on a baking tray (I used a muffins pan and place the cones inside)

and place a a piece of extra chocolate in the base of each cone.

Spoon the cupcake mixture into the cones and bake for 20 -25 minutes or until cooked when tested

with a skewer. Allow to cool.

Frosting cream

In a medium bowl beat the cheese cream first and add the butter, finally add the powdered sugar and coloring drops.Beat until smooth and spread over cupacakes. Place in the top  raspberries or cherries and let in fridge by 1/2 hour until set the frosting.