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Title: Chocolate-Cupcake Cones
Yield: 14 Servings

Ingredients

     14    ice cream cone; wafer,
           -flat-bottomed
      1 c  all-purpose flour
    1/2 ts baking soda
    1/4 ts salt
    3/4 c  decaffeinated coffee; plus 2
           - tablespoons
      5 oz unsweetened chocolate;
           -chopped
    3/4 c  unsalted butter
  1 1/2 c  sugar; plus 2 tablespoons
      1 lg egg; lightly beaten
  1 1/2 ts vanilla extract
    1/2 tb instant espresso
    1/2 c  heavy cream

Instructions

Heat oven to 350§. Stand cones on an ungreased baking sheet. In a mixing
bowl, whisk together the flour, baking soda, and salt; set dry ingredients
aside.

Set a medium saucepan full of water over medium heat; bring water to a
boil. Reduce heat to medium high, and let water simmer. In the metal bowl
of an electric mixer, combine brewed coffee, 2 1/2 ounces chocolate, and
1/2 cup (1 stick) butter. Set bowl over simmering water, stirring
occasionally, until the butter and chocolate have melted. Remove bowl from
heat; stir in 1 cup sugar.

Transfer bowl to mixer. Add the reserved dry ingredients, and beat until
well combined. Add the egg and 1 teaspoon vanilla; beat to combine. Pour
batter into the cones, filling each cone three-quarters full.

Transfer baking sheet to oven, and bake until domes form and a cake tester
inserted into centers come out clean, 20 to 25 minutes. Remove from oven,
and transfer to a wire rack to cool completely.

Combine the remaining 1/2 cup plus 2 tablespoons sugar, espresso, and cream
in a heavy saucepan. Set over high heat, and bring to a boil, stirring
constantly. Reduce heat to medium; simmer, without stirring, 5 minutes.
Remove pan from heat; add remaining 2 1/2 ounces chocolate, stirring until
melted. Stir in the remaining 1/4 cup (1/2 stick) butter and 1/2 teaspoon
vanilla. Chill, stirring occasionally, until icing is cool enough to
spread. Using an offset spatula, spread icing over ice-cream-cone tops.
Serve.

Source:
"Martha Stewart Living Television"
S(Formatted by):
"Lindell Martin on April 26, 2000"
Copyright:
"Martha Stewart"

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Per serving: 308 Calories (kcal); 19g Total Fat; (53% calories from fat);
3g Protein; 35g Carbohydrate; 52mg Cholesterol; 99mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4
Fat; 1 1/2 Other Carbohydrates

NOTES : Chocolate cupcakes baked in ice-cream cones are fun, unusual treats
for a bake sale or a child's birthday party. A thick layer of frosting
gives the cupcakes the appearance of real ice cream cones; happily, these
are longer-lasting, as well as a bit less messy. To keep the cones from
toppling over in the oven, Martha covers the top of an angel-food cakepan
with two sheets of tinfoil, in which she punches holes with a knife and
inserts several cones. You can also try folding tinfoil into strips and
arranging it on a baking sheet in a gridlike fashion to support the cones.
To top off the cupcakes, Martha makes chocolate mocha frosting, which looks
festive covered with colorful sprinkles. An alternative is to use a thick
cream-cheese frosting, which lends the cupcakes an uncanny resemblance to
soft-serve vanilla ice cream cones.

You can also make tw
elve traditional cupcakes from this recipe. Simply line a muffin tin with
baking cups, pour batter, and bake for twenty-five minutes.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Martha Stewart

Preparation Time: 0:00

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