Justin's Frosted Chocolate Cone Cakes

Ingredients

• 0.5 teaspoon baking soda 
• 0.5 cup butter 
• 0.3 cup buttermilk 
• 0.5 cup confectioners' sugar 
• 0.3 cup cream cheese softened
• 2  eggs 
• 1 cup flour all-purpose
• 10  flat-bottomed wafer ice cream cones 
• 0.3 teaspoon salt 
• 1 tablespoon cocoa powder unsweetened
• 0.5 teaspoon vanilla extract 
• 0.5 cup water 
• 1 cup sugar white

Equipment

• bowl
• sauce pan
• oven
• whisk
• mixing bowl
• hand mixer
• toothpicks
• muffin liners

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Set ice cream cones upright in 10 muffin cups.
3. Whisk flour, white sugar, baking soda, and salt together in a mixing bowl.
4. Melt butter in a saucepan over low heat; stir in water and cocoa powder until thoroughly combined.
5. Stir melted butter mixture into flour mixture. Stir in eggs, buttermilk, and 1 teaspoon vanilla extract until the batter is moistened.
6. Beat batter with an electric mixer on medium speed until thoroughly combined, about 1 minute.
7. Spoon chocolate cake batter into ice cream cones, leaving about 1 inch of space at the top.
8. Bake immediately in the preheated oven (to avoid cones becoming soggy) until a toothpick inserted into the middle of a cake center comes out clean, about 30 minutes.
9. Let cupcakes cool thoroughly, about 1 hour.
10. Beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla extract together in a bowl until smooth and creamy. Frost cupcakes with the cream cheese frosting.