Ice Cream Cone Cupcakes

Ingredients

• 1.5 cups all purpose flour - 6.75 oz/185 grams) 
• 15 ml apple cider vinegar 
• 5 ml baking soda 
• 0.7 cup butter softened
• 0.3 cup natural cocoa powder unsweetened
• 240 ml warm coffee (or water)
• 192 grams granulated sugar 
• 18 servings milk as needed (or coffee)
• 1.3 cups powdered sugar sifted
• 5 ml salt 
• 4 oz chocolate unsweetened
• 1.5 teaspoons vanilla 
• 7 ml vanilla extract 
• 120 ml vegetable oil 

Equipment

• bowl
• oven
• aluminum foil
• microwave
• muffin liners

Directions

1. Preheat oven to 350 degrees F (176 C). Wrap a small square of foil around 18 flat bottom ice creams (you can skip the foil, but it does help prevent leakage) or just line 18 muffin cups with paper liners.
2. Mix the flour, sugar, baking soda, salt and cocoa powder together in a large bowl. Make a well in the middle and add the oil, vanilla and cider vinegar. Stir until moistened, then pour coffee over the batter and stir until well mixed – batter will have some lumps. Fill cones (or cups) 2/3 of the way full with batter.
3. Bake for 20 minutes or until cakes test done.
4. Let cool and prepare frosting.Frosting: Melt the chocolate in microwave or in bowl set over barely simmering water.
5. Let it cool slightly. Beat the butter and powdered sugar until creamy. Beat in vanilla and melted chocolate.
6. Add milk or coffee as needed and keep beating until creamy and smooth.