Prep 35 mins
Cook 40 mins
I found this recipe from Martha Stewarts Magazine and they turned out great. The Kids loved them.
- 14 flat-bottomed wafer ice cream cones
- 1 cup all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup brewed decaffeinated coffee, plus
- 2 tablespoons brewed decaffeinated coffee
- 5 ounces unsweetened chocolate, chopped
- 3⁄4 cup unsalted butter
- 1 1⁄2 cups sugar, plus
- 2 tablespoons sugar
- 1 large egg, lightly beaten
- 1 1⁄2 teaspoons pure vanilla extract
- 1⁄2 tablespoon instant espresso
- 1⁄2 cup heavy cream
- Heat oven to 350 degrees F.
- 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 heatproof 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 3/4 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.