Cupcake Cones

By carvalhohm

Ingredients

• FROSTING:
• 1 package (18-1/4 ounces) chocolate cake mix
• 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)
• 1/2 cup shortening
• 3-3/4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 4 to 5 tablespoons milk
• Sprinkles

Details

Servings 36
Adapted from tasteofhome.com

Preparation

Step 1

Prepare cake mix according to package directions; set aside. In large bowl, beat 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 rounded teaspoon cream cheese mixture. Fill with remaining batter to within 3/4 in. of top.

Bake at 350° for 25-30 minutes or until toothpick comes out clean.

In small bowl, beat 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.