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Cupcake Cones

Cupcake Cones
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
36 ServingsPrep: 25 min. Bake: 25 min.

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.
© Taste of Home 2013

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Cupcake Cones (continued)

Directions (continued)

  • 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.
© Taste of Home 2013