It's a good thing that this is just a picture of the Hand Dipped, Chocolate-Covered Ice Cream Cone Cupcakes that Lolo, from Vegan Yum Yum, baked, because if they were the real thing, they would have been long gone by now. They were made by baking a vanilla cupcake directly in an ice cream cone, the "cake cone" style that is flat-bottomed and easy to stand upright. Once the cupcakes were baked they were topped off with vanilla buttercream frosting (a vegan version, in this case) and chilled slightly so that the chocolate coating would be able to set up in a crisp, crackly shell. Lolo said she used Green & Black's organic baking chocolate for the shell, simply melting it in a double boiler and quickly dipping the frosted cakes.
As it happens, the only thing keeping me from baking a batch of these right now is the fact that I don't have any ice cream cones to work with. Perhaps a trip to the store is in order....
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