Justin s Frosted Chocolate Cone Cakes

10 flat-bottomed wafer ice cream cones

1 cup all-purpose flour

1 cup white sugar

½ teaspoon baking soda

¼ teaspoon salt

½ cup butter

½ cup water

1 tablespoon unsweetened cocoa powder

2 eggs

¼ cup buttermilk

1 teaspoon vanilla extract

⅓ cup cream cheese, softened

½ cup confectioners sugar

½ teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).

Set ice cream cones upright in 10 muffin cups.

Whisk flour, white sugar, baking soda, and salt together in a mixing bowl.

Melt butter in a saucepan over low heat; stir in water and cocoa powder until thoroughly combined.

Stir melted butter mixture into flour mixture. Stir in eggs, buttermilk, and 1 teaspoon vanilla extract until the batter is moistened.

Beat batter with an electric mixer on medium speed until thoroughly combined, about 1 minute.

Spoon chocolate cake batter into ice cream cones, leaving about 1 inch of space at the top.

Bake immediately in the preheated oven (to avoid cones becoming soggy) until a toothpick inserted into the middle of a cake center comes out clean, about 30 minutes.

Let cupcakes cool thoroughly, about 1 hour.

Beat cream cheese, confectioners sugar, and 1/2 teaspoon vanilla extract together in a bowl until smooth and creamy. Frost cupcakes with the cream cheese frosting.