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Chocolate 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
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    about 3 dozen

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.
Editor's Note: These cupcakes are best served the day they are made.
Nutrition Facts
1 cupcake cone: 223 calories, 10g fat (4g saturated fat), 27mg cholesterol, 146mg sodium, 33g carbohydrate (24g sugars, 1g fiber), 2g protein.

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