Chocolate & Vanilla Twisty Cone Cupcakes - Recipe

for the cupcakes:
1 box devil's food cake mix
2/3 cup butter, softened
6 eggs
1 cup chocolate milk
1 box white cake mix
1 cup white milk
24 flat bottom ice cream cones

1. Preheat oven to 350F. In a large bowl, combine combine chocolate cake mix, 1/3 cup butter, 3 eggs and 1 cup chocolate milk and beat with an electric mixer on low-medium speed for about 2 minutes. In another large bowl, combine the white cake mix, 1/3 cup butter, 3 eggs and 1 cup white milk and beat with an electric mixer on low - medium speed for about 2 minutes. Place 24 flat bottom ice cream cones in the wells of a mini muffin pan, the cones should sit fairly steadily in the mini wells. Fill each cone to about 2/3 full (just past point where the cone gets larger) by dropping heaping tablespoons of chocolate and then white batter, alternating. Bake for 16-22 minutes, until tops spring back. Remove pan from the oven and cool for 30 minutes. Remove cones from the pan.

For the frosting:
1 tub ready made vanilla icing
1 tub ready made chocolate icing
2. Lay a piping bag fitted with a large open star tip on its side. Carefully spoon the vanilla frosting into the bag, only filling the bottom side/half. Then fill the top side/half with chocolate frosting so that there is a vertical line of chocolate and vanilla down the center of the piping bag when it is held upright. Pipe the top of each cupcake into a soft serve swirl effect. Place cupcakes in the freezer for 15-20 minutes. Ddd a maraschino cherry and chopped nuts or sprinkles, if desired.

Makes approximately 24 cupcakes