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“I found this recipe from Martha Stewarts Magazine and they turned out great. The Kids loved them.”
1hr 15mins

Ingredients Nutrition


  1. Heat oven to 350 degrees F.
  2. Stand cones on an ungreased baking sheet.
  3. In a mixing bowl, whisk together the flour, baking soda, and salt; set dry ingredients aside.
  4. Set a medium saucepan full of water over medium heat; bring water to a boil.
  5. Reduce heat to medium high, and let water simmer.
  6. In the heatproof bowl of an electric mixer, combine brewed coffee, 2 1/2 ounces chocolate, and 1/2 cup (1 stick) butter.
  7. Set bowl over simmering water, stirring occasionally, until the butter and chocolate have melted.
  8. Remove bowl from heat; stir in 1 cup sugar.
  9. Transfer bowl to mixer.
  10. Add the reserved dry ingredients, and beat until well combined.
  11. Add the egg and 1 teaspoon vanilla; beat to combine.
  12. Pour batter into the cones, filling each cone 3/4 full.
  13. Transfer baking sheet to oven, and bake until domes form and a cake tester inserted into centers come out clean, 20 to 25 minutes.
  14. Remove from oven, and transfer to a wire rack to cool completely.
  15. Combine the remaining 1/2 cup plus 2 tablespoons sugar, espresso, and cream in a heavy saucepan.
  16. Set over high heat, and bring to a boil, stirring constantly.
  17. Reduce heat to medium; simmer, without stirring, 5 minutes.
  18. Remove pan from heat; add remaining 2 1/2 ounces chocolate, stirring until melted.
  19. Stir in the remaining 1/4 cup (1/2 stick) butter and 1/2 teaspoon vanilla.
  20. Chill, stirring occasionally, until icing is cool enough to spread.
  21. Using an offset spatula, spread icing over ice-cream-cone tops.
  22. Serve.

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