Happy Easter, friends!
When I was in elementary school, many students celebrated their birthday in the classroom. Their parents would bring in cupcakes for the class, and sometimes, a parent would bring in ice cream cone cupcakes. What are ice cream cone cupcakes, you ask? They are some serious sorcery! Instead of filling up a cupcake holders with cake batter, you fill flat bottom ice cream cones. After they have baked and cooled, you top them with frosting, sprinkles or whatever you’d like to add to the top. These are seriously dangerous but oh so delish.
I haven’t had one of these in forever…so I thought why not make it as a special treat for Easter? They are super simple to make and because a recipe makes 24, they are best served for a crowd. Otherwise, you will want to have more than one! Trust me.
Today I am making 24, some chocolate and confetti cake.
Ice Cream Cone Cupcakes
Ingredients:
- 1 package of 24 flat bottom ice cream cones
- 1 package of cake mix of your choice
- 1 tub of frosting of your choice
- Optional toppings – sprinkles and any other additional toppings you like – mini chocolate chips, mini peanut butter cups, mini m&ms, chopped nuts, etc.
Instructions:
1.) Preheat oven to 350 degrees.
2.) Place each ice cream cone inside each cup of a muffin pan.
3.) Prepare cake mix according to the instructions on the box.
4.) Pour cake batter into each cone about 2/3 of the way. Be careful not to overfill. It might be easier for you to place the cake batter inside a gallon zip top bag, cut one of the corners at the bottom and squeeze into each cone. Or you can use a liquid Pyrex measuring cup.
5.) Bake cupcakes according to cake mix instructions. Let them cool completely.
6.) Pipe on frosting to look like ice cream. You can use the gallon zip top bag trick here to make the piping easier and less messy. Sprinkle your favorite toppings on top and enjoy!
And here is our final result, complete with confetti and all!
Do you remember these cupcakes? What are your favorite ones to make?
