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🍰 Mini Cupcakes in Ice Cream Cones

69 kcal · 30 min · 4 servings

Ingredients

• Sugar 150 g
• Salt pinch
• Wheat flour, Type 405 170 g
• Cocoa powder 30 g
• Baking powder 0.5 tsp
• Baking soda 0.25 tsp
• Eggs 2 pcs
• Tonka bean paste 0.5 tsp
• Sunflower oil 150 ml
• Buttermilk 60 ml
• Waffle cups 42 pcs
• Whipping cream 50 g
• Chocolate, white 100 g
• Butter 100 g
• Icing sugar 50 g
• Vanilla extract 1 tsp
• Cream cheese, plain 350 g
• Sugar sprinkles 10 g

Instructions

1. 1. Preheat the oven to 170 degrees Celsius with top and bottom heat.
2. 2. Mix sugar, a pinch of salt, flour, cocoa powder, baking powder, and baking soda in a large bowl.
3. 3. Whisk eggs, tahini paste, oil, and buttermilk in a separate bowl.
4. 4. Pour the liquid mixture into the dry ingredients and stir everything together briefly with a cooking spoon.
5. 5. Place the small waffle cones on a baking sheet lined with baking paper.
6. 6. Fill the batter about halfway into the waffle cones using a small ice cream scoop or a piping bag.
7. 7. Bake the cupcakes in the preheated oven for 15 minutes.
8. 8. Remove the cupcakes from the oven and let them cool.
9. 9. Heat the cream in a pot until it boils.
10. 10. Remove the pot from the heat and stir in the white chocolate until it is completely melted.
11. 11. Place the chocolate cream in the refrigerator until it is completely cooled down.
12. 12. Beat the soft butter with powdered sugar, a pinch of salt, and vanilla extract for 3 to 4 minutes until creamy and light.
13. 13. Fold the cooled chocolate cream into the butter cream.
14. 14. Stir the cream cheese into the cream until it is smooth.
15. 15. Fill the cream into a piping bag with a medium-sized star tip.
16. 16. Pipe the cream onto the cooled cupcakes.
17. 17. Sprinkle sugar over the decorated cupcakes.

Nutrition per serving

• kcal: 69
• Protein: 1 g · Fett/Fat: 4 g · Carbs: 8 g