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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!
Course Desserts and Sweet Baked Goods
Cuisine American
Keyword Ice Cream Cone Cupcakes, Melted Ice Cream Cone Cupcakes, Upside Down Ice Cream Cone Cupcakes
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Additional Time 5 minutes minutes
Total Time 30 minutes minutes
Servings 24
Calories 594kcal
Author MomSkoop Staff
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
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!
Serving: 1g | Calories: 594kcal | Carbohydrates: 122g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 33mg | Sodium: 236mg | Sugar: 109g