Helados de bizcocho
Icecream Cupcakes

Helados de bizcocho
Icecream Cupcakes
Helados de bizcocho
Icecream Cupcakes
Helados de bizcocho
Icecream Cupcakes

{Icecream cupcakes}

Preparation time: 15 min

Cooking time: 20 min

Yield: 12 cupcakes



    • 250 g butter (2 sticks)
    • 250 g sugar (1 and 1/8 cups)
    • 4 eggs
    • 1 tsp baking powder
    • 1 pinch of salt
    • 250 g flour (2 and 1/4 cups)
    • 12 flat bottom icecream cones

Chocolate frosting:

  • 500 ml heavy cream (2 cups)
  • 250 g dark chocolate (9 oz)
  • 100 g sugar (1/2 cup)


  1. Preheat oven to 350º F and line a baking tray with paper parchment.
  2. In a large bowl, place sugar and butter (room temperature) and beat until light and fluffy
  3. Add eggs, one at a time, until well integrated
  4. Add flour, baking powder and salt, and mix until combined
  5. Distribute cake batter among 12 icecream cones, and bake for about 20 minutes
  6. Let them cool on a wire rack. You might store them overnight in an airtight container
  7. To prepare the chocolate frosting, bring sugar and cream to boil. Remove from heat, and add chopped chocolate.
  8. Let it rest for a few minutes, and stir until completely melted. Place in the fridge for at least 12 hours
  9. Next day, beat chocolate cream on high speed until light and fluffly. Using a piping bag, pipe in circular motion to create a soft serve ice cream effect with the chocolate whipped cream. Add some
    sprinkles to decorate if desired. Keep in the fridge until consumption


  • Use a piping bag to distribute cake batter among icecream cones easily
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