Hot Fudge Brownie and Double Scooped Ice Cream Sundae High Hat Cupcakes…in a Cone!

1. Pre heat the oven to 350 degrees F. and place a rack in the lower 3rd of the oven. 2. Line 12 cupcake tins with a square sheet of tin foil. Place 1 cake cone in the center of each cupcake mold and form the foil around the cone, making sure it is secure and stable. If you are using a sugar of waffle cone place one cone inside the cake cone, then use another square of tin foil to secure and stabilize the cones, if needed. Pour 1-2 teaspoons of fudge sauce into the bottom of each prepared cone.

3. Put the butter and milk chocolate in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until melted and smooth. Add the sugar and whisk until completely combined. Add the vanilla, coffee, and eggs and whisk until smooth. Stir in the cocoa powder, flour, and salt until smooth and just combined. Try not to overmix the batter; it will be thick.

4. Divide the batter among the cones, filling them about 3/4 of the way full (or a little more). Be careful not to tip the cones over as you work. Bake for 12-15 minutes, until the brownies are set on top, the waffles cones will brown around the tops. Remove from the oven and allow to cool completely in their molds.

5. Make sure you have enough room in your freezer for the tray of cupcakes to sit flat. Dollop the tops of each cone with a little fudge sauce. Working as quickly as you can add 1 scoop of cookie dough ice cream to the top of each cone and then add 1 scoop of chocolate peanut butter ice cream right on top of the cookie dough ice cream. Immediately place the whole tray of cones in the freezer. Freeze for at least 4 hours or preferably overnight.

6. To frost the cupcake cones, whip the cream in the bowl of a stand mixer until stiff peaks form. Stir in the powdered sugar. Transfer whipped cream to a large pastry bag fitted with a 1/2-inch plain pastry tip (or just a gallon size ziplock bag with the corner snipped off).

7. Pipe a spiral of frosting into a cone shape, start with the bottom scoop of ice cream and work your way up until you get a nice point at the top. Place the cupcakes back in their molds and freeze for 1 hour or longer.

8. Make the chocolate coating. Combine the chocolate chips and coconut oil in a medium sauce pan over medium heat. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted and smooth. Allow to cool 15-20 minutes before dipping the cupcakes.

9. Holding each cupcake by its cone, dip the cupcakes into the chocolate to coat completely, allowing excess to drip off. Place the cupcake back in its mold and place in the freezer until ready to eat. Repeat with the remaining cupcakes, placing each one in the freezer as you work.

10. Drizzle each cupcake with warm fudge sauce (but not piping hot or it will melt the chocolate shell!), sprinkle with chopped peanuts and place a cherry on top. Devour!