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Surprise Cupcake Cones
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Prep Time:
40 minutes
Total Time:
1 hour 25 minutes
Treasure-filled ice cream cone treats await discovery.
Ingredients:
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 cup M&M's® chocolate candies
  • 18 flat-bottom ice cream cones
  • 3 tubs (12 oz) Betty Crocker™ Whipped Strawberry Mist™ Frosting
  • 1/4 cup Betty Crocker™ candy decors
Instructions:
  • Preheat oven to 350°F (or 325°F for dark or nonstick pans). Line 18 regular-size muffin cups with paper baking cups and 18 mini muffin cups with mini paper baking cups. Prepare cake batter following the box instructions. Divide and spoon batter evenly into regular and mini muffin cups.
  • Bake mini cupcakes for 10 to 14 minutes, regular cupcakes for 15 to 20 minutes (18 to 24 minutes for dark or nonstick pan), until a toothpick inserted in the center comes out clean. Transfer to cooling racks and let cool completely, about 30 minutes.
  • Create a makeshift ice cream cone holder by tightly wrapping the tops of 2 empty square or rectangular pans (at least 2 to 2 1/2 inches deep) with heavy-duty foil. Use a sharp knife to cut 18 "stars" in foil, 3 inches apart, by making slits about 1 inch long.
  • Fill each ice cream cone with approximately 2 teaspoons of candies. Remove the paper cups from the cupcakes. Frost the top of 1 regular cupcake with frosting and place it upside down onto a cone. Frost the bottom of the cupcake, which is now the top. Place a mini cupcake upside down on the frosted regular cupcake. Frost the side of the regular cupcake and the entire mini cupcake, starting from the cone and working your way to the top. Sprinkle with candy decors. Insert the cone into the foil opening in the cone holder to keep it upright. Store the assembled treats loosely covered.

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