Best Chocolate Malt Cones Recipes

Banana and Chocolate Malt Cake Cones CBC Best Recipes Ever image

Provided by @MakeItYours

Number Of Ingredients 18

2/3 cup (150 mL) butter, softened
1 cup (250 mL) packed light brown sugar
2 eggs
1 cup (250 mL) mashed bananas
1 tsp (5 mL) vanilla
1-2/3 cups (400 mL) all-purpose flour
3/4 tsp (4 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) cinnamon
1/3 cup (75 mL) buttermilk
18 flat-bottom ice cream cones
3/4 cup (175 mL) chocolate malt drink mix
2 tbsp (30 mL) cocoa powder, sifted
1/4 cup (60 mL) icing sugar
1/2 cup (125 mL) unsalted butter, softened
1/3 lb (151 g) milk chocolate, chopped, melted and cooled
2 tsp (10 mL) coloured sprinkles

Steps:

In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in bananas and vanilla. Whisk together flour, baking powder, baking soda, salt and cinnamon; stir into butter mixture alternately with buttermilk, making 2 additions of dry ingredients and 1 of buttermilk. Scoop into ice cream cones. Set in mini muffin cups.Bake in 350 degrees F (180 degrees C) oven until cake tester inserted in centre of cake comes out clean, about 24 minutes. Let cool on rack.Chocolate Malt Icing: Meanwhile, in bowl, whisk drink mix with cocoa; stir in 1/4 cup boiling water until smooth. Let cool. Whisk in icing sugar.In separate bowl, beat butter until creamy; beat in sugar mixture. Gradually beat in chocolate until smooth and soft peaks form when beaters are lifted, about 2 minutes. Using piping bag fitted with plain tip, pipe icing onto cones. Top with sprinkles. (Make-ahead: Store in airtight container for up to 24 hours.)

Chocolate Malt Cones image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
24 flat-bottom ice cream cones
1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
24 tubular-shaped pirouette cookies (from 14-oz can)
24 maraschino cherries, patted dry

Steps:

Heat oven to 350°F. Make cake mix as directed on box for cupcakes, using 1 1/4 cups water, 1/2 cup oil and 3 eggs. Fill 12 ice cream cones about half full, using slightly less than 1/4 cup batter for each. Stand cones in muffin pan. Refrigerate remaining batter until ready to fill and bake remaining cones.
Bake 20 to 25 minutes or until toothpick carefully inserted in center of cupcake comes out clean. Remove cones from pans to cooling rack. Cool completely. Repeat with remaining batter and cones.
Frost cupcakes with frosting. Cut cookies in half crosswise; push 2 cookie halves into each cupcake to look like straws. Top each cupcake with a cherry.

Nutrition Facts : Calories 311, Carbohydrate 43 g, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 255 mg

Chocolate Malt Cones image

Provided by @MakeItYours

Number Of Ingredients 8

1 box Betty Crocker® SuperMoist® devil's food cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
24 flat-bottom ice cream cones
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
24 tubular-shaped pirouette cookies (from 14-oz can)
24 maraschino cherries, patted dry

Steps:

Heat oven to 350°F. Make cake mix as directed on box for cupcakes, using 1 1/4 cups water, 1/2 cup oil and 3 eggs. Fill 12 ice cream cones about half full, using slightly less than 1/4 cup batter for each. Stand cones in muffin pan. Refrigerate remaining batter until ready to fill and bake remaining cones.
Bake 20 to 25 minutes or until toothpick carefully inserted in center of cupcake comes out clean. Remove cones from pans to cooling rack. Cool completely. Repeat with remaining batter and cones.
Frost cupcakes with frosting. Cut cookies in half crosswise; push 2 cookie halves into each cupcake to look like straws. Top each cupcake with a cherry.