Chocolate Malt Cones

By dette

You can also top these comes with cut colorful straws and colored sprinkles.

Ingredients

• CUPCAKES:
• Chocolate Cupcakes
• 24 flat bottom ice ceam cones
• FROSTING:
• Fjuffy White Frosting
• 24 piroutte cookies (from 14oz can)
• 24 maraschino cherries (from 10-ozjar) patted dry

Details

Servings 24
Preparation time 65mins
Cooking time 67mins

Preparation

Step 1

Make Chocolate Cupcakesas directed in recipe except-divide batter evenly among cones, filling each with scant 1/4 c. batter. Stand cones in muffin pan. Bake and cool as directed.

Meanwhile, make Fluffy White Frosting as directed in recipe. Frost cupcakes. Cut cookies in half crosswise to make 12 shorter cookies. Push into cupcakes to resemble straws. Garnish each cupcakes with a cherry.

cal 280; fat 10g; sat fat 2.5g; chol 20mg; sod 250mg; carb 43g; port 3g fib 2g; 1 starch; 2 other carbs; 2fat carb choices: 3

Using cake mix
Substitute 1 box devil's food cake mix for the cupcakes above. Make cake mix as directed on box for cupcakes EXCEPT- use 1 1/4 c. water, 1/2 c vegetable oil, 3 eggs. Stand 24 cones in muffin cups. Fill each ice cream cone 1/2 full with batter. cover and regrigerate remaining batter. Bake 21-26 minutes. Remove to cooling rack. cool completely, about 30 minutes. For the frosting, substitute 1 container whipped fluffy white ready-to-spread frosting. Frost and garnish as directed in recipe. 30-36 cones.