Devil’s Food Cupcake Cones


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By Lorraine Pascale

Published 2017

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Devil’s food cake is a very rich chocolate cake, made with cocoa powder and melted dark chocolate. It makes a delicious surprise filling for these ice-cream themed cupcakes. I recommend piping the cake mixture into the ice-cream cones because it’s quick and ensures you get the mixture right to the bottom. Decorate with your favourite ice-cream toppings – I’ve used sprinkles, but you may prefer finely chopped nuts.


  • 12 flat-bottomed cones
  • 160 g butter
  • 40 g dark chocolate, roughly chopped
  • 2 large eggs
  • 160 g self-raising flour
  • 40 g cocoa powder
  • 160 g caster sugar
  • ½ tsp bicarbonate of soda
  • pinch of salt
  • 2–3 tbsp sprinkles
  • 6 chocolate flakes, cut in half (optional)

For the frosting

  • 150 g butter, softened
  • 350 g icing sugar
  • seeds of 1 vanilla pod or 2 tsp vanilla extract
  • few drops each of blue and pink food colouring (optional)


  • 12-hole cupcake tin
  • hand-held electric whisk or stand mixer
  • disposable piping bag
  • 2 x piping bags with 1cm straight nozzles


Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and sit the ice-cream cones in the holes of the cupcake tin to hold them upright.

Melt the butter in a small pan over a low heat, and then take the pan off the heat and add the dark chocolate. Leave the chocolate to melt.

Lightly beat the eggs. Put the flour, cocoa powder, sugar, bicarbonate of soda, eggs and salt in a large bowl with the melted butter and chocolate mixture. Mix to just combine with the hand-held electric whisk and spoon the batter into the disposable piping bag. Snip off the end to give you a wide hole, and then pipe into the ice-cream cones, filling them no more than three-quarters full or they will overflow while they are cooking.

Place the tin into the oven and bake for 20–25 minutes, or until they are baked. To check that they are cooked, insert a skewer into the centre of a cupcake cone – it should come out clean. Once the cupcake cones are baked, remove them from the oven and leave to cool completely.

While the cones are cooling, make the frosting. Put all of the ingredients apart from the colouring into a large bowl and beat well with the hand-held electric whisk or until the mixture goes light and fluffy. You can also use a stand mixer fitted with a paddle attachment to do this. To colour the frosting, divide it into bowls and stir through each food colouring, as desired.

Take a piping bag fitted with the 1cm straight nozzle and half-fill it with the frosting. If you have coloured your frosting, use a different bag for each colour. Pipe the frosting onto the cupcakes so that it looks like ice cream, as per the photograph opposite.

Add sprinkles to each one, and if you feel like it, stick half a chocolate flake in the top to make it look like our beloved Mr Whippy! Serve.