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0:25 Prep
0:05 Cook
Makes 18


  • 150g dark chocolate melts
  • 50g Copha, chopped
  • 18 ice-cream cones
  • Silver sugar, to decorate
  • 18 chocolate cupcakes (see notes)
  • 250g ready-made fondant icing
  • Wilton Orange Gel Paste, to tint
  • Pure icing sugar, to dust
  • Melted chocolate, to attach
  • Black writing icing, to decorate

Orange buttercream

  • 250g unsalted butter, at room temperature, chopped
  • 300g (2 cups) icing sugar, sifted
  • 60ml (1/4 cup) milk
  • Wilton Orange Gel Paste, to tint



Line a baking tray with baking paper. Place a wire rack on top. Combine the chocolate and Copha in a small microwave-safe bowl. Microwave on High, in 30-second bursts, until melted. Hold cones over the bowl and spoon chocolate over cones, allowing excess to drip off. Place silver sugar in a bowl. Once the chocolate stops dripping and moving, hold the cone over the sugar bowl and spoon sugar over the tip of the cone to decorate. Place on the prepared rack and set aside.


For the buttercream, use electric beaters to beat the butter in a bowl for 5 minutes or until pale and creamy. Gradually add icing sugar and milk, in alternating batches, beating until combined. Tint orange with food colouring. Place buttercream in a piping bag fitted with a 1cm fluted nozzle. Pipe the buttercream onto the chocolate cupcakes. Sprinkle with silver sugar.


Tint the fondant orange and knead until well blended. On a work surface lightly dusted with icing sugar, roll out the fondant until 3mm thick. Cut strips large enough to circle the base of each cone as a hatband. Use a little melted chocolate to affix. Use the writing icing to draw buckles on the bands. Set a cone hat on top of each iced cupcake.

Source: taste.com.au

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