100g unsalted butter, softened
150g caster sugar
2 large eggs
1tsp vanilla extract
220g plain flour, sifted
30g unsweetened cocoa powder, sifted
1/2 tsp bicarbonate of soda
175ml low-fat buttermilk
Cream cheese icing
40g butter, at room temperature
125g cream cheese, cold
300g icing sugar
1 tsp vanilla extract
12 flat bottomed ice cream cones e.g. 7cm tall and 6cm wide
Preheat oven to 180C/160Fan.
In a large bowl, using an electric mixer, beat butter and sugar until light and creamy. With mixer on low, beat in 1 egg at a time, then add the vanilla extract.
Sieve the flour, cocoa and bicarbonate of soda and slowly fold into the mixture.
Finally add the buttermilk in a gentle stream and mix well. Add another tablespoon of buttermilk if the mix is too thick. The mix should be just falling off the spoon.
Sit the flat-bottomed ice cream cones in muffin trays – this helps keep them steady.
Spoon the batter in to each cone filling to just below the top.
Bake for 20 minutes or until a tooth pick inserted into the middle comes out clean with no mixture sticking to it. Then allow to cool on a wire rack completely before icing.
To make the icing, whisk the butter and cream cheese together in a mixer on a low speed. Then add the icing sugar gradually, and finally the vanilla extract. Increase the speed to medium-high and beat for another 3 minutes.
Spoon the icing in to a piping bag and decorate the tops of the cooled cupcakes however you prefer – I try and get mine to look like a squirt of real ice cream in a cone! Finish with a scattering of your favourite sprinkles.