Ingredients

For the cake
• 1 1/4 cup ground ice cream cones (waffle or sugar cones, not those styrofoamy ones)
• 3/4 cup all purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1 stick unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 3/4 cup whole milk, room temperature
• 2 teaspoons vanilla
For the frosting
• 1 1/2 sticks unslated butter, softened
• 1 to 2 ounces cream cheese, softened (optional)
• 1 1/2 to 2 cups powdered sugar
• 3 Tablespoons melted ice cream
• a pinch (1/8 teaspoon-ish) salt
For the magic shell
• 12 ounces chocolate of your choice, chopped
• 1/3 cup coconut oil
Toppings
• Salted nuts, finely chopped

Instructions

Make the cupcakes:
1. Whisk together ground ice cream cone crumbs, flour, baking powder, and salt in a medium bowl.
2. In a small measuring cup, mix the milk and vanilla together; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, scraping down the bowl as necessary.
4. Add the eggs, one at a time, beating well between each addition.
5. Add the crumb/flour mix in three additions, alternating with the milk mixture (crumbs-milk-crumbs-milk-crumbs).
6. Divide among cupcake pan and bake for approximately 20 - 22 minutes, until a toothpick inserted into the center comes out mostly clean.
7. Allow to cool in the pan about 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the frosting:
8. In the bowl of a stand mixer fitted with a whisk attachment, beat the butter and salt until pale and soft. (If you are using cream cheese, add the cream cheese here).
9. Add the powdered sugar and beat on low until incorporated, then increase speed to high and continue beating until light and fluffy.
10. Reduce speed to low and add melted ice cream, one tablespoon at a time, until incorporated.
11. Continue beating until desired consistency is reached.
12. Use frosting immediately to top and/or fill cupcakes as desired.
13. Place frosted cupcakes in the refrigerator for at least 1 hour.
Dip the cupcakes
14. Make the magic shell by combining your chocoate and coconut oil in a medium metal bowl; set over a medium saucepan of simmering water. Stir until chocolate is almost melted.
15. Remove from heat and continue stirring until completely melted and smooth.
16. **Or you can melt it in 30 second intervals at 50% power in the microwave, but be very careful not to burn it!**
17. Pour into a tall plastic cup (you want it to have a lot of space to dip) and set aside for about 10 minutes to cool slightly.
18. Place a wire rack over a parchment or foil-lined baking sheet.
19. When ready to dip your cupcakes, hold the cupcake firmly at the base and dip into the chocolate. Lift and allow excess chocolate to drip back into the cup. Place on the wire rack to harden. If desired, you can dip a second time for a thicker shell.
20. Sprinkle with chopped nuts before the chocolate hardens.
21. Set aside 1 hour to harden, or refrigerate for 20-30 minutes.