Muffin in an ice cream cone- Cookist

2 eggs
120g sugar
150g flour
8g baking powder
1 cup of milk
40g unsweetened cocoa powder

ice cream cones

for the frosting:
100ml whipped cream
100ml whipped cream with a spoonful of hazelnut cream mixed in

Beat the eggs together with a pinch of salt. Then, gradually mix in the sugar, milk and flour. Finally, add the cocoa powder and baking powder and mix until the batter is dense and frothy. Fill the ice cream cones a little over halfway with the muffin batter. Bake at 180°C for 25 minutes. For the two-toned frosting: fill two small piping bags, one with whipped cream and the other with whipped cream mixed with hazelnut cream. Place both smaller piping bags into a large piping bag.


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