Upside Down Ice Cream Cone Cupcakes!
Upside Down Ice Cream Cone Cupcakes are an easy and simple to make dessert that is also kid-friendly and perfect any time of the year!
Servings 24
Calories 594kcal
Ingredients
Cupcakes
- 1 box Cake mix
- Eggs
- Water
- Oil
Frosting Ingredients
- 1 C unsalted sweet cream butter softened
- 4-5 C powdered sugar
- ¼ C heavy whipping cream
- 2 teaspoon pure vanilla extract
- ½ C rainbow confetti sprinkles
- Ghirardelli dark chocolate melting wafers
- Vanilla ice cream cone
- Maraschino cherries
Instructions
Cupcake Directions:
- Preheat oven to 350 degrees
- Follow the directions on the back of the box of the cake mix
- Scoop the batter into the cupcake liners and fill about ¾ way full
- Bake in the oven for 21 minutes
- Allow to cool completely
Frosting Directions:
- Using a standing mixer, beat the butter on medium speed until creamy
- Mix in the powdered sugar, heavy whipping cream, and vanilla extract until combined and smooth
- If the frosting is too thin, mix in ¼ cup more of powdered sugar
- Fold in the sprinkles
- Once the frosting is combined and smooth, using the ice cream scooper, scoop some frosting and scoop it onto the top of the cupcake
- Using a microwave safe bowl, melt the Ghirardelli chocolate until melted and smooth
- Pour into a squeeze bottle
- Pipe the chocolate onto the frosting to look like fudge
- Sprinkle some confetti sprinkles onto the chocolate and top with a ice cream cone and cherry
- Enjoy!
Nutrition
Serving: 1g | Calories: 594kcal | Carbohydrates: 122g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 33mg | Sodium: 236mg | Sugar: 109g