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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

Serves: 12

Level: easy

Prep Time: 15 minutes plus cooling
Cook Time: 30-35 minutes


  • 12 ice cream cup cones
  • 150g butter, softened
  • 150g golden caster sugar
  • 2 tbsp Camp Chicory & Coffee Essence
  • 2 large eggs
  • 150g self raising flour

For the Icing

  • 175g butter, softened
  • 300g icing sugar, sifted
  • ½ tsp Camp Chicory & Coffee Essence plus extra for drizzling
  • Few drops pink food colour
  • Sprinkles and chocolate flakes to garnish


  1. 1. Preheat the oven to 180oC, gas mark 4.
  2. 2. Wrap the outside of each ice cream cone with foil and place in the holes of a muffin tin.
  3. 3. Whisk together the butter and sugar until pale and fluffy. Gradually whisk in the Camp and then the eggs, 1 at a time. Fold in the flour until combined. Spoon into the prepared cones and bake for 30-35 minutes. Remove the foil and allow to cool.
  4. 4. For the icing, whisk the butter and gradually add the icing sugar until smooth. Whisk in the Camp and the food colouring. Transfer to a piping bag fitted with a star nozzle. Pipe the icing over the cupcakes and decorate with sprinkles and a flake with a little drizzle of Camp.

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Available from most major supermarkets.