Cupcake Cones

1.

Preheat the oven to 170°C. Place cones in a cupcake tray

2.

Mix cocoa powder and boiling water in a small bowl to a smooth consistency. Add additional tablespoons of boiling water if required.

3.

Combine flour, baking powder, baking soda and salt in separate bowl.

4.

With the mixer on high speed, beat the butter, sugar, vanilla essence and chocolate essence until creamy.

5.

Add egg, beating until just combined.

6.

Switch the mixer to low speed, gradually add in the dry ingredients, alternating between cocoa mixture and buttermilk.

7.

Fill 2/3 of each cone with the batter. Tip: You can use a piping bag to fill each cone to spread the batter evenly.

8.

Bake cones for 10-15 minutes. Cake is ready when a skewer inserted into the centre comes out clean.

9.

Cool cone cupcakes in tray.

1.

Melt dark chocolate over a double boiler and put aside to cool.

2.

With the mixer on medium, beat the butter and icing sugar until pale and creamy.

3.

With a spatula or wooden spoon, stir in orange essence and chocolate.

4.

Place in fridge for 5-10 minutes to set.

5.

Spoon icing into a piping bag and pipe over half the cone cupcakes

6.

Decorate with coloured sprinkles

1.

Melt white chocolate over a double boiler and put aside to cool.

2.

With the mixer on medium, beat the butter and icing sugar until pale and creamy.

3.

With a spatula or wooden spoon, stir in orange essence and chocolate.

4.

Place in fridge for 5 minutes to set.

5.

Spoon icing into a piping bag and pipe over half the cone cupcakes

6.

Decorate with coloured sprinkles