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Chocolate Cupcake Cones Recipe
Chocolate Cupcake Cones Recipe photo by Taste of Home

Chocolate Cupcake Cones Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:36 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 36 servings

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

  1. 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.
  2. 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.
  3. Bake at 350° for 25-30 minutes or until a toothpick comes out clean.
  4. 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

Reviews for Chocolate Cupcake Cones

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 3, 2012

"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!"

MY REVIEW
Reviewed Aug. 8, 2012

"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"

MY REVIEW
Reviewed Aug. 6, 2012

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

MY REVIEW
Reviewed Aug. 6, 2012

"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!"

MY REVIEW
Reviewed Aug. 6, 2012

"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."

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