• ½ cup (or 1 stick) butter, room temperature

  • 1 cup sugar

  • 2 eggs, room temperature

  • 1 tsp vanilla extract

  • 1 ½ cups flour

  • 2 tsp baking powder

  • ½ cup milk

  • Flat-bottomed ice cream cones

For the frosting:

  • For the frosting:

  • 1½ cups heavy whipping cream

  • 8 oz cream cheese, softened

  • 1½ cups powdered sugar

  • 1 tsp vanilla extract

  • Pink food coloring

  • Sprinkles

  • For the chocolate ganache:

  • ½ cup heavy whipping cream

  • 4 oz chocolate bar, chopped



  • Preheat oven to 350ºF.

  • Cream together butter and sugar. Mix in eggs one at a time, then add vanilla extract and stir to combine.

  • In a separate bowl, whisk together flour and baking powder. Add half the dry ingredients to the butter mixture and combine. Mix in the milk, and finish with remaining half of dry ingredients.

  • Fill cones ⅔ full. Bake for 25 minutes, or until toothpick inserted into the center comes out clean. Let cool completely.

  • Prepare the frosting. Beat heavy whipping cream until stiff peaks form. Set aside.

  • Cream together cream cheese, powdered sugar, and vanilla extract until smooth. Fold in heavy cream.

  • Divide frosting between two bowls. Color one bowl pink and leave the other white. Fill piping bag, leaving one half white and one half pink.

  • For the chocolate ganache, microwave heavy cream until boiling, then pour over chopped chocolate. Let sit for 5 minutes, then stir to combine.

  • Pipe frosting over cupcakes, then top with chocolate ganache and sprinkles.