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Get ready for Easter with our easy and delicious hot cross buns, Easter cookies, cupcakes & more, all with one key ingredient - your trusty baking partner Camp Coffee!

Ice Cream Cone Coffee Cupcakes

Ice Cream Cone Coffee Cupcakes

Can’t decide whether you fancy a cupcake or an ice cream? Have both with this fun recipe!

Serves: 12

Level: medium

Prep Time: 20 minutes
Cook Time: 20 minutes


For the sponge

  • 2 tbsp Camp Coffee
  • 12 ice cream cup cones
  • 175g unrefined golden caster sugar
  • 175g butter
  • 3 eggs, cracked into a separate bowl
  • 175g self-raising white flour

For the icing

  • ½ tsp Camp Coffee
  • 125g butter
  • 250g icing sugar
  • 12 chocolate flakes (optional) or decoration of your choice
  • A few drops of pink food colouring (optional)


  1. 1. Preheat the oven to 180°C/350°F/Gas Mark 4. Carefully wrap the outer side of each ice cream cone in foil and stand in the dips of a muffin tin.
  2. 2. Cream together the sugar and the butter. Add the eggs slowly and beat well. Fold in the flour and Camp Coffee until combined.
  3. 3. Place a large spoonful into each cone; do not fill to the top. Bake for 15-20 minutes or until the cupcakes bounce back when pressed. Remove the foil and leave to cool.
  4. 4. While the cupcakes are cooling, make the butter cream topping by mixing the icing sugar, butter, food colouring and Camp Coffee together until smooth.
  5. 5. Spoon the buttercream into a piping bag and decorate the cupcakes. Add a flake per ice cream cone and enjoy!

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