Ice cream cone cupcakes recipe

Step 1

Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Sit the ice cream cones upright in the spaces of 2 muffin pans (9 in each pan).

Step 2

Prepare the cake batter according to the package directions and stir in the sprinkles. Divide the batter evenly among the cones. Bake, carefully rotating the pans from top to bottom after 15 minutes, until a tester inserted in the center comes out clean, 23 to 25 minutes total. Let cool completely.

Step 3

To make the buttercream, microwave the chocolate in a small microwave-safe bowl in 30-second increments, stirring in between each, until almost melted, about 1 minute. Stir until smooth. Let cool slightly.

Step 4

Combine the confectioners’ sugar, butter and salt in a stand mixer fitted with the paddle attachment and mix on low until mostly smooth. Add the cream and vanilla and beat on medium high until light, about 2 minutes. If the buttercream is still stiff, beat in more cream a tablespoon at a time until light and fluffy, about 1 minute more.

Step 5

Fit one large pastry bag with a large star tip. Cut the tips from 2 additional pastry bags to make a 3/4-inch opening in each. Fill one of the bags without the tip with half of the buttercream. Beat the chocolate into the remaining buttercream until smooth and transfer to the other bag without the tip. Slide both bags into the bag with the star tip so they both fit in equally. Twist the top of the bag to close.

Step 6

Pipe the buttercream onto the cupcakes in swirls to resemble soft serve ice cream. Top with sprinkles.