Mint Chocolate Cake Cones Recipes

MINT CHOCOLATE CAKE

Steps:

• Prepare cake batter according to package directions, using a greased 15x10x1-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, combine the frosting ingredients until smooth. Spread over cooled cake. , For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in extract. Spread over frosting. Refrigerate until set.

MINT CHOCOLATE-DIPPED ICE CREAM CONES

Steps:

• To make a cone holder, first find a small cardboard box that will fit in your freezer (a shoebox works perfectly). Turn it upside down, and cut 8 X's evenly spaced across the bottom with a sharp knife. Push down on each X to make a hole into which you can place an ice cream cone so it will stand upright.
• Melt the chocolate, shortening and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until smooth, about 4 minutes. Pour the mixture into a small bowl, and stir in the mint extract.
• Pour about 1 tablespoon of the melted chocolate mixture into a sugar cone, and swirl to completely coat the inside. Pour any excess chocolate back into the bowl. Place the cone in the cone holder. Repeat with the 7 remaining cones. Let the chocolate set up at room temperature, about 15 minutes.
• Fill each cone to the top with ice cream, and top with an additional 1/3-cup scoop. Return the cones to the cone holder, and freeze to harden the ice cream, about 30 minutes.
• Put your desired topping in a small bowl. If the remaining melted chocolate mixture starts to solidify, heat it in the microwave in 10-second increments, stirring in between, until it is fluid again. Dip each top scoop of ice cream in the chocolate to mostly cover it, leaving a little bit exposed. Let any excess chocolate drip off, then immediately dip the top scoop in the topping. Work quickly, as the chocolate shell sets in seconds.
• Serve the cones immediately, or store them in the cone holder in the freezer until ready to serve. To freeze filled cones individually (for up to 2 weeks), roll each up in a large triangle of wax paper and tape closed.

CHOCOLATE MALT CONES

Steps:

• Heat oven to 350°F. Make cake mix as directed on box for cupcakes, using 1 1/4 cups water, 1/2 cup oil and 3 eggs. Fill 12 ice cream cones about half full, using slightly less than 1/4 cup batter for each. Stand cones in muffin pan. Refrigerate remaining batter until ready to fill and bake remaining cones.
• Bake 20 to 25 minutes or until toothpick carefully inserted in center of cupcake comes out clean. Remove cones from pans to cooling rack. Cool completely. Repeat with remaining batter and cones.
• Frost cupcakes with frosting. Cut cookies in half crosswise; push 2 cookie halves into each cupcake to look like straws. Top each cupcake with a cherry.

MINT CLOWN CONES

Steps:

• To make the ice cream, combine the coconut milk, cashews, water, sugar, mint leaves, vanilla extract, mint extract and salt in a high-speed blender on high for 1 minute. Process in an ice cream maker according to the manufacturer's direction until the ice cream is the texture and consistency of soft serve, about 30 minutes. At the end of the churning process, add the cold dark chocolate and churn until fully incorporated. Pour the mixture into a lidded container and freeze for at least 6 hours.
• To make the clown cones, place a scoop of ice cream on the cookie. Give it a cone hat and pipe a nose, mouth, hair, and hat decorations using the frosting. Use two small blobs of frosting to stick on candy coated chocolates for the eyes. Enjoy immediately or stick back in the freezer for later.
• In a medium bowl, whisk together the flour, sugar and salt. In a separate medium bowl, whisk together the egg whites, vanilla, and almond extract. Add the dry ingredients into the wet mixture and mix until you have a smooth batter.
• Heat a medium, non-stick pan over medium heat. Ladle 1 1/2 tablespoons of the batter into the middle of the pan and spread around to form a thin, 4-inch circle. Cook for 3 to 4 minutes until bubbles form and the perimeter is lightly browned and pulls away from the pan. Gently flip the cone-round and cook for 1 more minute. Carefully remove from the pan and very quickly shape the round on a greased ice cream cone mold. Press the edges to seal until crisp. Stand it up with the pointy end on top, propping it up as needed, and cool fully. Repeat with the remaining batter, cleaning the pan and greasing the cone mold each time.

MINT CHOCOLATE CHIP CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Butter and line the base of two 9-inch cake pans with waxed paper.
• Sift together the cocoa, flour, salt, baking soda, and baking powder.
• In a large bowl, beat the butter and sugar about 5 minutes until smooth and creamy. Add the eggs, one at a time, and beat until fully combined.
• Combine the coffee and milk. Stir half of the flour mixture into the butter mixture. Stir in all of the coffee and milk. Add remaining flour mixture, mix until smooth.
• Pour batter in prepared pans. Bake for about 25 minutes, or until cake tester comes out clean. Watch closely, chocolate cakes dry out quickly with overbaking. Cool in pans about 5 minutes. Remove cake layers from pans and place on wire racks to cool completely.
• Frosting: Beat butter until fluffy and smooth. Add sifted powdered sugar, beating until combined. Add peppermint extract to taste and green food coloring as desired. Stir in chocolate pieces. Frost cake layers.
• To decorate as suggested, I carefully broke pieces off sugar cones until they were about 3 1/2 inches and, using my cookie scoop, made small scoops of frosting for mini "ice cream" cones to top cake. Serve at room temperature.

MINT CHOCOLATE CAKE WITH MINT CREAM CHEESE ICING/FROSTING

Steps:

• Preheat the oven to 350 degrees.
• Grease and flour two 8 inch layer pans (or the equivalent).
• Mix the sugar, sifted flour, sifted cocoa powder, baking soda, and salt in a bowl.
• Slowly add the hot milk and butter while stirring.
• Add the eggs and 3/4 tsp of peppermint extract.
• Distribute evenly in the pans and bake for 25 minutes, or longer, until toothpick comes out clean.
• For the icing, beat one stick of soft butter and the three room temperature packages of cream cheese until smooth.
• Add 3/4 tsp of peppermint extract and 5 cups of powdered sugar.

MINT-FROSTED CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Line bottom of 3 greased 8-in. round baking pans with parchment; grease paper., In a large bowl, beat eggs, water, oil, sour cream, vinegar, and vanilla until well blended. In another bowl, whisk sugar, flour, cocoa, baking soda and salt; gradually beat into egg mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., In a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar until smooth. Beat in mint extract and food coloring., Place 1 cake layer on a serving plate; spread with 2/3 cup mint frosting. Sprinkle with half the mints. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate until set., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in corn syrup. Cool slightly, stirring occasionally. Pour over cake and quickly spread to edges. If desired, top with additional mints. Refrigerate until serving.

CHOCOLATE MINT CAKE

Steps:

• Preheat the oven to 325 degrees. Grease a large tube or bundt pan and dust the pan with the cocoa. Tap out excess cocoa and set the pan aside.
• Place the chocolate in the top of a double boiler set over simmering water. Cook, stirring occasionally, until the chocolate is smooth. Set aside to cool slightly.
• Sift together the flour, baking soda and salt and set aside. In the bowl of an electric mixer, beat together the butter, sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the creme fraiche. Beat in the cooled chocolate.
• Remove the bowl from the mixer stand. Using a spoon, stir in the flour a little at a time, alternating with additions of milk and creme de menthe. Stir until smooth.
• Pour the batter into the prepared pan, smooth the top and bake until the cake is springy to the touch and just begins to pull away from the edges of the pan, 65 to 70 minutes. Cool in the pan for 10 minutes. Run a knife around the edges of the pan and invert the cake onto a rack to cool completely.
• When cooled, place the rack over a sheet pan. Pour chocolate mint glaze over the cake and smooth with a spatula. Transfer the cake to a platter and garnish with mint sprigs. Serve or refrigerate.

MINT CHOCOLATE CAKE CONES

Steps:

• Preheat oven to 350 degrees F and prepare cake batter as directed on package.
• Using a standard muffin/cupcake tin put a sheet of foil over whole pan, securing it around edges.
• Using a knife or skewer, poke a hole in foil above each muffin cup. Gently enlarge hole until ice cream cones just fit through it.
• Repeat for all cones. Your cones should now be supported by the foil.
• Fill cones two-thirds full with cake batter and bake 18 to 20 minutes or until toothpick inserted into cake comes out clean.
• As soon as cones come out of oven, use a skewer or toothpick to poke 3 holes in bottom of cone to let steam and moisture escape.
• Cool cones completely.
• Pour 1 packet of Duncan Hines® Frosting Creations™ Chocolatey Mint Flavour Mix into 1 can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. Repeat with second can and packet.
• Mix the chopped chocolate into the Chocolatey Mint frosting you just created and transfer frosting to a piping bag with an open star decorator tip.
• Pipe the frosting in a swirling motion around your cones and serve.

MINT CHOCOLATE COOKIE DOME CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Prepare the brownie batter according to the package instructions. Pour the batter into a greased 9-inch (22 cm) round cake pan. Bake according to the package instructions, about 30 minutes, until a knife inserted in the center comes out clean. Let cool completely.
• In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Fold in the peppermint extract, sugar, and green food coloring with a rubber spatula until incorporated.
• In a medium bowl, pour the hot heavy cream over the white chocolate chips. Let sit for 1 minute, then stir with a rubber spatula until smooth. Fold the white chocolate mixture into the whipped cream until no streaks remain. Fold in the mini chocolate chips and crushed mint chocolate cookies.
• Line a 10-inch (25 cm) diameter bowl with the whole mint chocolate cookies. Carefully pour the whipped cream mixture over the cookies and spread evenly. Place the brownie upside down on top and lightly press into the cream.
• Cover and freeze until solid, at least 5 hours or overnight.
• Invert the bowl onto a serving plate and let the the ice cream dome to release from the bowl. Slice and serve, garnished with fresh mint.
• Enjoy!