Chocolate-Dipped Ice Cream Cone Cupcakes

“I created this recipe based on our family’s love of chocolate-dipped ice cream cones. Red heart-shaped sprinkles make them fun for Valentine’s Day. Vary the colour to match the occasion.” —Jennifer Gilbert, Brighton, Michigan

Chocolate dipped ice cream cone cupcakes recipe
Chocolate-Dipped Ice Cream Cone Cupcakes
Chocolate-Dipped Ice Cream Cone Cupcakes
Servings Prep Time Cook Time
2dozen 40minutes 15minutes
Servings Prep Time
2dozen 40minutes
Cook Time
15minutes
Ingredients
Portions: dozen
Units:
Ingredients
Portions: dozen
Units:
Instructions
  1. Preheat oven to 350°. Grease 24 mini-muffin cups. Stand ice cream cones in additional mini-muffin cups.
  2. Prepare cake mix batter according to package directions. Fill each greased muffin cup with 1 tablespoon batter. Divide remaining batter among ice cream cones (scant 2 tablespoons each).
  3. Bake until a knife inserted in center comes out clean, 15-20 minutes. Cool in pans 5 minutes. Transfer both plain and cone cupcakes to wire racks; cool completely.
  4. For frosting, beat butter and shortening until blended. Gradually beat in confectioners' sugar, milk and vanilla on medium speed until soft peaks form.
  5. To assemble, spread a small amount of frosting on bottom of each plain cupcake; attach to top of a cone cupcake. Spread remaining frosting over top cupcakes, rounding tops to resemble a scoop of ice cream. Freeze until frosting is firm, 5-10 minutes.
  6. For glaze, in a large metal bowl over simmering water, melt chocolate and shortening, stirring until smooth. Dip tops of cones in chocolate mixture. Decorate with sprinkles. Let stand until set.