These Melted Ice Cream Cone Cupcakes are such a fun and easy dessert recipe. This tutorial is a delicious combination of moist vanilla cupcakes, strawberry frosting, chocolate and sprinkles! They are perfect to serve at your next party!
Pipe swirls of strawberry frosting onto cupcakes and place them into the refrigerator to set while preparing the chocolate ganache.
Pour heavy cream into a pan and heat over medium heat, stirring occasionally. Once there's steam rising and it's just beginning to simmer, pour the hot cream over the chocolate morsels in a separate, heat safe bowl.
Let it sit for a minute or two and then begin to whisk the cream and chocolate together.
At first it will seems as though the chocolate is breaking up into a chocolaty, creamy mess but continue stirring because this is where the magic happens. After a few moments, the chocolate and cream will begin to combine and get darker and smooth.
Once they are well combined let it sit for around 15 minutes as it will thicken up a bit to make it easier to control your drips.
When it has reached the optimal thickness (to your liking) pull the cupcakes out of the refrigerator and slowly spoon the ganache onto the tops of the cupcakes. Start with a small amount and in the middle of the top of the cupcake and use the spoon to drizzle drips of ganache artfully down the sides. Again, start slow and work in small amounts as you'll have better control that way.
One each cupcake has the right amount of ganache drips, take a mini cone by the bottom of it and dip the top rim into the ganache (the way you would if you were putting a salt rim on a margarita glass). Then place it on top of the cupcake at a bit of a diagonal angle.
Sprinkle your cupcake with some rainbow sprinkles and enjoy!