Flower Pot Cupcake Cones

This adorable and unexpected cone treat makes for a fun (and tasty!) baking project with the kids. And thankfully, the pre-oven prep actually results in minimal mess. Unlike cape pops or other multi-step sweets, our Flower Pot Cupcake Cones have a few simple steps: You actually bake chocolate cake batter inside each cone to create 24 individual cupcake, covered in a crispy, crunchy shell. Once the batter’s baked through and cooled, frost the top of each treat, roll the icing in crushed cookies, and add an edible sugar bloom to the top of each “pot.” It’s the perfect afternoon project to welcome spring.

flower-pot-cupcake-cones
Photo by Philip Friedman
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  • Serves 24
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 300 calories
    • Fat 12 g
    • Sat Fat 2 g
    • Cholesterol 25 mg
    • Sodium 270 mg
    • Protein 2 g
    • Carbohydrate 45 g
    • Sugar 31 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 21 mg
This adorable and unexpected cone treat makes for a fun (and tasty!) baking project with the kids. And thankfully, the pre-oven prep actually results in minimal mess. Unlike cape pops or other multi-step sweets, our Flower Pot Cupcake Cones have a few simple steps: You actually bake chocolate cake batter inside each cone to create 24 individual cupcake, covered in a crispy, crunchy shell. Once the batter’s baked through and cooled, frost the top of each treat, roll the icing in crushed cookies, and add an edible sugar bloom to the top of each “pot.” It’s the perfect afternoon project to welcome spring.

Ingredients

  1. Check 24 cake cones
  2. Check 1 batch chocolate cake batter
  3. Check 1 batch quick chocolate buttercream
  4. Check Chocolate wafer cookie or Oreos, crushed
  5. Check 24 edible sugar flowers

Directions

  1. Heat the oven to 350°F. Place cake cones in the cups of two 12-cup standard muffin tins.
  2. Pour batter into each cone until it reaches the inner rim. (Don’t overfill, or the cake will spill over during baking.)
  3. Bake for 20 to 25 minutes, or until a toothpick inserted into the cake comes out clean. Let cool completely.
  4. Pour crushed cookies into a shallow bowl. When cupcakes have cooled, frost each one with buttercream and roll in crushed cookies. Dot the base of the sugar flowers with frosting and press one into the top of each cupcake.