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