Hot Fudge Brownie and Double Scooped Ice Cream Sundae High Hat Cupcakes…in a Cone!
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Brownie-flavored cupcakes baked in cake cones, topped with frosting and double scoops of ice cream drizzled with hot fudge. An elaborate dessert combining multiple chocolate preparations.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 12 cake cones + 12 sugar cones OR 12 waffles cones*
- 1 cup warm fudge sauce, homemade ore store-bought ((recipe follows))
- 1 stick (8 tablespoons)unsalted butter
- 2 ounces milk chocolate, chopped
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon instant coffee
- 2 large eggs
- 1/2 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 12 scoops cookie dough ice cream
- 12 scoops peanut butter chunk chocolate ice cream
- 2 1/2 cups cold heavy cream
- 3 tablespoons powdered sugar
- 2 cups semi-sweet or milk chocolate chips
- 3 tablespoons coconut oil
- maraschino cherries and chopped peanuts, for serving
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 15m
- Sodium
- 273mg
- Total sugar
- 77g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 406mg
- Calcium
- 184mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 273MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.