Butterfinger Nutella Cone Cakes

Butterfinger Nutella Cone Cakes

Leilani Lowry

Tomorrow is World Nutella Day...YUMMMMMM.  I have a hard time imagining that there's anyone on the planet who does not like Nutella.  Wasn't there a story in the news recently where a shop in France discounted Nutella by 75% and people were literally fist-fighting over them?! 

For this recipe, we opted to not make chocolate cake batter in order to let the Nutella shine.  We did, however, incorporate Butterfinger.  I'm a huge Butterfinger fan (most of my close friends know this well ;) and when I was thinking about creating a recipe, I decided to include Butterfinger.  To me it's similar to Nutella - chocolatey and nutty.  

What we ended up with is an amazing cone cake with Butterfinger-infused yellow cake topped with Nutella, then topped with a rich frosting (my daughter said she could eat it straight from a bowl with a spoon), topped with a piece of Butterfinger.  Oh, so delish.

Read on for instructions, or print recipe here:

Ingredients

Gather your ingredients: ice cream cones, boxed mix and accompanying ingredients, buttercream frosting of your choice (here's our recipe), Jif Peanut Butter frosting, Nutella, Butterfinger and our patent pending cone cake bases.

Place cone cake bases on a light colored baking sheet and insert cones into bases until snug (see photo here).  Turn oven on to 325 degrees.

Make batter.

Crush

 Crush 4 full-size Butterfinger bars in a plastic bag.  

Mix

Pour 1/2 of the Butterfinger crumbs into batter mix and stir until combined.  

All mixed in

Fill waffle section of cone (see below for video instructions) and bake for 20-25 minutes (ovens & batter may vary).

Frosting

Using a 3:1 ratio, combine 3 parts buttercream frosting with 1 part peanut butter frosting. If the frosting is too thick, add one teaspoon of milk at a time to thin.

Add the remaining Butterfinger and stir to combine.

Once cone cakes are done baking, place on a cooling rack to allow heat to escape from under the base (this prevents the cones from becoming soggy.)  

Closeup

Once cone cakes are cool, spread about a teaspoon of Nutella onto each cone cake. 

Pipe a generous amount of frosting on top of the Nutella.  Add a small piece of Butterfinger to finish and then share these divine treats with friends!

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