Soft serve

Hungry for something new? We tried ice cream cone cupcakes, complete with chocolate/vanilla swirl whipped cream. Tasty!

How? Fill the ice cream cone about 2/3 full and bake as directed, with a few minutes extra. We baked them on a mini-muffin tin, but mostly just be careful not to spill as they are top-heavy.

Whip some heavy whipping cream with sweetener. Remove half into one side of a large pipping bag fitted with a large star tip. Sift cocoa powder into the half remaining in the bowl and mix briefly. I used about a teaspoon for 1/2 cup of cream. Fill the empty side of the bag with the chocolate and swirl away.