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Ice Cream Cone Cupcakes

An easy recipe for how to make ice cream cone cupcakes.
Course Dessert
Cuisine American
Prep 15 minutes
Cook 15 minutes
Cooling time 30 minutes
Total 1 hour
Servings 24 cupcakes
Calories 223 kcal
Author Michelle

Ingredients

Directions

  1. Preheat oven to 350 degrees F. Place a cone in each well of two standard muffin tins.
  2. Prepare the cake batter according to the directions on the box. Fill each ice cream cone with 3 tablespoons of batter.
  3. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely.
  4. Once cool, frost and decorate as desired.

Recipe Notes

Note: To make magic shell, melt together 12 ounces of chocolate, finely chopped and ¼ cup coconut oil. You'll want to refrigerate any cupcakes that you plan to dip for at least 30 minutes (or pop in the freezer for 15 minutes) beforehand, so they're nice and cold and the shell hardens immediately.

Nutritional values are based on one serving

Nutrition Facts
Ice Cream Cone Cupcakes
Amount Per Serving
Calories 223 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 336mg15%
Potassium 48mg1%
Carbohydrates 46g15%
Sugar 26g29%
Protein 2g4%
Calcium 90mg9%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.