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Cupcake Cones Recipe

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I experimented with these cupcakes when my girls were young. Now, I'm a grandmother of nine, and these are still our favorites. They're a great treat for kids to bring to school.—Betty Anderson, Sturgeon Bay, Wisconsin

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Cupcake Cones Recipe

Prep: 25 min. Bake: 25 min.

Yield: 36 Servings

25 25 50

Ingredients

1 package chocolate cake mix (regular size)
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
36 ice-cream cake cones (about 3 inches tall)
FROSTING:
1/2 cup shortening
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
4 to 5 tablespoons milk
Sprinkles

Directions

Prepare cake mix according to package directions; set aside. In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth; stir in chocolate chips.
Place ice-cream cones in muffin cups. Spoon about 1 tablespoon of cake batter into each cone; top with a rounded teaspoon of cream cheese mixture. Fill with remaining batter to within 3/4 in. of top.
Bake at 350° for 25-30 minutes or until a toothpick comes out clean.
In a small bowl, beat the shortening, confectioners' sugar and vanilla until smooth. Add enough milk to achieve spreading consistency. Frost tops of cooled cones and top with sprinkles. Yield: about 3 dozen.

Editor's Note: These cupcakes are best served the day they are made.

Originally published as Cupcake Cones in Country Woman January/February 2003, p35

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Reviews for Cupcake Cones

Cupcake Cones

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Reviewed on Sep. 03, 2012 by ladiebug721

I made my own version of these before, but can't wait to try this one! To make it easy to bake & somewhat transport, I put a piece of aluminum foil on top of my cupcake pan, and cut a small hole over each cupcake hole and then placed a cone in. It helped keep the cones stable during baking!

Reviewed on Aug. 08, 2012 by Mary Eleanor

Someone had a question about how to transport. If you buy the cones in a box there is an order form for purchasing covered containers. They are great. As a teacher, mother, and grandmother I use them a lot

Reviewed on Aug. 06, 2012 by quinton1

I would use a scoop of ice-cream on top instead of icing.

Reviewed on Aug. 06, 2012 by 4ittlepigs

The 1st time I made this recipe my oldest was in Pre-K...he's now a 28 year old soldier who still remembers them fondly. I now have two boys and a little girl that enjoy them immensely! Travels great...I throw them into a grocery bag in a cooler. When we eat them at our destination, I have frosting in a sandwich bag, snip a corner and frost away...love it!

Reviewed on Aug. 06, 2012 by seamstressmama

I hope these will always be a kids favorite. When the idea came about years ago our room mothers made them for every school party. Sadly to say our school district won't allow home baked donations but I will always make these for my grand kids at home.

Reviewed on Aug. 06, 2012 by susanellis

This was one of the first recipes I made in 7th grade home economics class (back in the day when they had home ec classes). its great. I used it for my children and now for my grandchildren.

Reviewed on Aug. 06, 2012 by sabrinalee50

I have been making these cupcakes since my kids were little, they are all grown with their own children now. The first time I tried them I made them for a huge family gathering on July 4th and made them look like Lady Libertie's torch. They were a big hit. Enjoy making these and use your imagination to make them into great things

Reviewed on Sep. 29, 2009 by athomp436

Any suggestions how to transport them?

Reviewed on Jan. 28, 2008 by JodiLB

My kids love these. I leave off the frosting, because there is already frosting in the middle as my 4 year old like to say.