Ice Cream Cone Cupcakes

Preheat oven to 350°F (180°C). Cut twelve strips of foil from a roll, each about 2-inches (5 cm) wide. Scrunch 1 strip around the bottom of each ice cream cone and nestle into muffin pan to hold cones in place.

In a large bowl, whisk together sugar and cocoa; gradually whisk in Milk until blended. Whisk in egg, butter and vanilla. Without stirring, sprinkle with flour, baking powder and salt; stir until evenly moistened.

Spoon batter into ice cream cones, heaping slightly; smooth tops. Bake for about 30 min or until tester inserted into centre cupcake comes out clean. Let cool completely in pan on rack.

Icing: In a microwave-safe bowl or measuring cup, combine chocolate chips and Milk. Microwave on Medium (50%) power for 1 to 2 min or until chocolate is melted (or heat in a small saucepan over low heat); stir until smooth. Stir in sour cream. Let cool slightly.

Spread icing over cooled cupcakes and decorate with sprinkles as desired.

Tip for Kids: Decorating these cupcakes makes a terrific party activity. Set out small bowls of the icing with spoons, sprinkles, fresh berries and other candies and let the kids decorate their own “ice cream cone”.
Cooking Tip: To make Vanilla Cupcakes, omit cocoa powder, decrease sugar to 2/3 cup (150 mL), increase vanilla to 1 tbsp (15 mL) and the flour to 2 cups (500 mL). To make vanilla icing: Beat 1/4 cup (50 mL) softened butter, 2 tbsp (30 mL) Milk, 1 tsp (5 mL) vanilla and 1-1/2 cups (375 mL) icing sugar until fluffy, adding a little more Milk if necessary to thin.