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

Honey Ice Cream Cone Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract
24 mini flat bottomed ice cream cones

1. Preheat the oven to 350F. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale (about 2-3 minutes). Place 24 mini ice cream cones in a mini muffin pan. Spoon batter into the cones and fill about 2/3 to 3/4 full. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.

for the frosting:
1 1/2 cup icing sugar, sifted
1/4 cup butter, softened
1/2 cup heavy cream
1 tsp. vanilla extract
1/3 cup honey
2 tbsp. multi colored non-pareils sprinkles

2. Beat the icing sugar and butter with an electric mixer and a medium bowl. Add the cream, vanilla and honey and beat again until smooth. Using a piping bag fitted with a large open star tip, pipe a large soft serve style swirl on top of each cupcake. Sprinkle the top of each cupcake with some non-pareils.

Makes approximately 24 mini cupcakes

Ice Cream Sundae in a Cone Cupcakes - Recipe

for the cupcakes:
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

Ice Cream Cone Cupcakes - Recipe

for the cupcakes:
1 box funfetti cake mix
1/3 cup butter, softened
3 eggs
1 cup 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 are lightly golden and 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
multi colored sprinkles, 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. Sprinkle the top of each cupcake with some multi colored sprinkles.

Makes approximately 12 cupcakes

Chocolate Ice Cream Cupcakes - Recipe

For the cupcakes:
1 box chocolate cake mix
1 cup water (or chocolate milk, to make it extra chocolatey)
1/2 cup butter, softened
3 eggs
24 small flat bottomed ice cream cones (optional)

1. Preheat the oven to 350F. Combine all the ingredients into a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups, or fill each ice cream cone about 2/3 of the way and place in a mini muffin tin. Bake for 18-22 minutes, depending on your oven. Remove from the oven and cool for 30 minutes.

For the filling:
1 1/3 cups your favorite chocolate ice cream, softened

2. Use an apple corer to make a hole in the center of each cupcake. Spoon the chocolate ice cream into the hole until it is full. Move the cupcakes to the freezer.

For the chocolate glaze:
1 cup semi sweet chocolate chips
2/3 cup heavy cream

3. Melt the chocolate in a double boiler, or a medium bowl over a pan of simmering water, stirring until completely melted. Remove from the heat. Add the cream, and stir with a whisk, until well combined. Cool slightly and spoon over the cupcakes. Return to the freezer to set.

Makes approximately 24 cupcakes.

Mint Chocolate Chip Ice Cream Cupcakes - Recipe

For the cupcakes:

1 cup unsalted butter, softened
1 cup confectioners/icing sugar
1 1/2 cups self-rising flour
4 tbsp. cocoa powder
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract


1. Preheat the oven to 350F. Combine all ingredients in a medium bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes depending on your oven. Remove from oven and cool for 30 minutes. 


For the filling:
1 cup your favourite mint chocolate chip ice cream
*Choose your favourite ice cream, and switch it up depending on what you like. I LOVE(!!!) BR brand mint chocolate chip. You'll need about a cup of ice cream to fill 18 cupcakes.*


2. Use an apple corer to make a hole in the centre of each cupcake. Soften ice cream enough to spoon some into the centre of each cupcake until filled. 


For the icing:
small tub (about 8-10 oz.) ready made icing. 
*Betty Crocker is my go to chocolate icing for something rich, dark, and creamy.*

3. Frost each cupcake using a spatula or knife. To get that 'soft serve' ice cream look, use a piping bag fitted with a large open star tip to frost your cupcakes. You can also sprinkle a few mini chocolate chips on top if you prefer. 


Makes approximately 18 cupcakes.