Chocolate Cupcake Cones

Directions

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