This variety of veggies is marinated in celery seed dressing.
| Servings: | 24 |
| Yield: | 24 cupcakes |
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 24 flat bottomed ice cream cones
- 1 cup semi-sweet chocolate chips
- 1 ounce colored candy sprinkles
Instructions
- Prepare cake mix according to directions. Fill each cone about 3/4 full of batter, up to first ridge. Place cones in the cups of a cupcake pan or on cookie sheets.
- Bake at 400 degrees F (205 degrees C) for 15 to 18 minutes.
- Place 10 chocolate chips on top of each warm cone, and in a minute or two spread melted chocolate over top. Decorate with candies.
Nutrition Facts
| Calories | 151 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 147 mg |
| Sugars | 14 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I like it but I do recommend Cream cheese frosting it is delicious I love it
I want to let everyone know that this recipe has stood the test of time. I made this for the first time when my daughter had her 6th birthday back in 1989! It was a big hit then and I see it’s making a hit these days, too. It’s a wonderful recipe to use for any party, young or old.
Love it and lucas
Super easy and fun idea for cupcakes. I filled halfway up the cone and it rose to just shy of the top of the cone. I didn’t add the chocolate chips, they were pretty wobbly without, but I didn’t mind. I poked 5 holes at the bottom to let the steam out to keep the cones from getting soggy which was great. I used a mini cupcake tin which was the perfect size for these cones. Topped with whip cream and sprinkles right before serving. Would make again.
these came out amazing! some of you noted that they become soggy. however, after i cooked these i immediatly took a toothpick and poked holes along the sides and bottom of the cone. worked great for us. and just to clarify, the cones did lose their ‘crunch’ but were not soggy by any means. good luck next time. hope this helps someone. 🙂
I started making these over 45 years a for my children’s parties and school events . Also shared the recipe with other Moms . Everyone loved them and thought it was such a cute idea and of course I see they are still a favorite with today.
I used the suggestion of making them like cupcakes & inserting the cone into the batter & baking them. Be sure cone is straight up & not leaning. Do NOT bake the day before, as the cone gets too soggy.
I will definitely make these! Thanks for the recipe!
This recipe is Brilliant! I made these for my daughter’s class and all of the kids just loved it. Thanks for the suggestion to use a egg shell to travel with them. I had to use every other egg holder count out but it did help. I will definitely be making this again.
These turned out great
Fun to make and fun to eat!
EXCELLENT!! So easy to make and frost. Great for classroom treats.
These were cute and the kids had fun making them, but was I the only one who had problems with *stale tasting* cups? It could have been the cones I used, but they came out tasting chewy … kids pretty much ended up eating the cake out of the cone and chunking the rest.
I good way to transport these, take a shirt box (top and bottom) and cut 12 or 24 holes in the top to fit the cup cakes.
Here is the adjustment that I made: I cooked the cupcakes in cupcake pans, cooled, and removed wrappers. I put a portion of icing on the top of the cupcake, turned it upside down and stuck it to the top of the cone. I then frosted the remaining cupcake that was sticking up, and decorated it. Thus no soggy cone.
omg i remember these, me& a friend made these when i was 10 her 13.im 35 now these are soo easy to make,and the kids thought we were the smartest&the most awesome-est that walked the earth! what i love is there simple&easy to clean up!!!!and cheap& you get the best hugs&a grin..they work every-time&asked to keep making them!! 5 stars for the memory’s & posting!! x
I was able to make them 12 hrs in advance with no sogginess. Held off on frosting them till a couple hours prior to serving. Cooked at 350 for 25 min. Filled scant quarter cup each and only had one overflow. They were a hit and i got asked for the recipe.
I needed a very last minute dessert to send to our kids school. This looked quick and easy. I did not use the semi-sweet chocolate, I used what I had on hand- white frosting with chocolate butter box cake and sprinkles. My 3/4th full of batter into the cones, was “too much” and sadly they overflowed while baking, in the muffin tins. I removed the excess cake that overflowed + thought that the cho-cake stains on the cones would look awful, but after putting the frosting and sprinkles on they looked fun + yummy anyways! I named them “chocolate explosion cup cone cakes”. LOL! Wow..they taste good too! Good bye baking cups.. hello Cakes In A Cone!
def fill at least 2/3 to 3/4 or you dont have anything to frost. Also, cook at 350 for 15-18min or they overcook. tried with batter in cone and batter in cupcake holder with cone on top, by far the batter directly in cone upright is the most moist and comes out perfect!!!! used reg frosting not choc chips, thanks!!
My mom used to make these when I was little, and we always loved them. I used color cones and they were very pretty.
To prevent the cones from getting soggy, poke holes on the bottom of it with a fork after baking so the heat can escape.