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Ice Cream Cone Cupcakes

This simple recipe involves gluten-free cake mix from Pamela's Products, egg-replacer from Ener-G, homemade frosting, and gluten-free cones from Let's Do.  These cones look just like it's gluten-filled original except the texture is slightly little less crunchy but still delicious.  These cupcakes would be perfect for a birthday party for kids of any age.
Course: Dessert
Diet: Gluten Free, Vegetarian
Keyword: cake, chocolate, coconut, cupcakes, dairy-free, egg-free, gluten-free, kid-friendly, nut-free, Pamela GF Mix
Servings: 12 ice cream cone cupcakes & 6 extra regular cupcakes
Author: ness


  • Muffin pan and foil, or ice cream cone baker from Niftys


  • 12 flat bottomed gluten-free ice cream cones (1 package from Let's Do)
  • 1 package Pamela’s Chocolate Cake Mix (gluten-free)
  • ½ cup canola oil
  • 1/3 cup egg replacer (Ener-G brand or 2 large eggs)
  • 1 and 1/2 cup water
  • 1/3 cup chocolate chips (dairy-free from Enjoy Life)

Dairy-Free Vegan Chocolate Icing (for 12 cupcakes)

  • 1 cup chocolate chips (dairy-free from Enjoy Life)
  • 1/3 cup unscented coconut oil
  • 1 teaspoon instant espresso powder (optional)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon soy milk


  • Preheat oven to 350 degrees. Cover muffin pan with foil. Poke a hole over holes where cupcake would go and place ice cream cone in. In a large bowl, add cake mix, oil, egg replacer or eggs, water and chocolate chips. Mix all ingredients with a spatula until just combined. Do not over mix. Using a small ice cream scoop, fill ice cream cones until 2/3 full. Bake for 20 minutes on center rack or when toothpick comes out with slight crumbs. (Place a clean cookie sheet on bottom rack in case of spills.) Place on baking rack to cool. Poke a small hole in the bottom of each cone with a fork to release steam.
  • For remaining batter, fill paper lined muffin tin until 2/3 full. Bake for 22 to 25 minutes. Place on baking rack to cool. Reserve or freeze for future use.
  • Prepare frosting. In a small saucepan on very low heat, melt chocolate and coconut oil. Once melted, remove from heat and stir in espresso powder (if using), vanilla and soy milk. Stir and place in fridge for 20 to 30 minutes. Remove from fridge and beat with hand mixer until light and fluffy. Ice cooled cupcakes and garnish as desired.
A note about substitutions: I know many of my readers do not necessarily have gluten allergies or have varied food sensitivities. This post can be used as a guideline to inspire you to create ice cream cone cupcakes with your favourite options. My version is the most stripped down version and serves as a jumping off point for your own creations. I love hearing from you so if you end up tinkering with the recipe, I'd love to hear from you in the comments. Happy baking!
Adapted from Pamela's Products and Elena's Pantry.