1 box devil's food cake mix
1/3 cup butter, softened
3 eggs
1 cup chocolate milk
12 flat bottom ice cream cones
1. Preheat oven to 350F. In a large bowl, combine all ingredients and beat with an electric mixer on low-medium speed for about 2 minutes. Place 12 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). 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 1/2 cups icing sugar, sifted
1/2 cup butter, softened
1/2 cup heavy cream
1 tsp. vanilla extract
chocolate shell ice cream topping
maraschino cherries
chopped nuts, if desired
2. Beat the icing sugar, and butter in a medium bowl with an electric mixer. Add the cream and vanilla, and beat until smooth. Spoon the frosting into a piping bag fitted with a medium to large size open star tip. Pipe the top of each cupcake into a soft serve swirl effect. Place cupcakes in the freezer for 15-20 minutes. Following the instructions on the container, heat the chocolate syrup. Pour some over the top of each cold cupcake and add a maraschino cherry and chopped nuts, if desired before the chocolate cools and forms a hard shell.
Makes approximately 12 cupcakes
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