Chocolate Dipped Ice Cream Cone Cupcakes

Prepare the cupcake batter according to the recipe directions. Place all of ice cream cones in a mini muffin pan. Using an 1/8 cup (or two tablespoons), pour cake batter into the ice cream cones (they should be just over halfway full). Bake the cake inside the cones at 350 degrees for 20 to 25 minutes.

Remove the cupcake cones from the oven and allow to cool. Slow and Steady! You don’t want them to tip over.

When the cupcakes are cool, pipe the whipped cream on top of each cone using a 1M tip. (You are welcome to skip the 1M tip, since the shape of the whipped cream doesn’t perfectly hold when dipped into the candy melts. If you choose to skip using the tip, just cut off the corner of a plastic disposable pastry bag filled with whipped cream and pipe out two round dollops.)

Place the whipped cream-covered cones in the freezer for at least 1 hour.

Prepare the candy melts. Using tall, wide-mouth kitchen glasses, place about 2 cups of candy melts and 1 tablespoon of shortening into each glass. Melt the candy melts for 1 minute in the microwave and then stir. If there are still large clumps, return to the microwave for 15-second increments.

Boil 5 cups of water and pour the boiling water into a 9×13-inch pan. After you have melted each glass of candy melts, place into the pan with hot water so that the chocolate will remain a warm liquid.

Carefully remove the cupcake cones from the freezer. Pick up each cone and dip down into the glass of candy melts. Lift up the cone and allow excess chocolate to drip off. Turn the cone right-side up and set aside, allowing to harden.

Tip: Set the drying cones on a large piece of parchment paper for easy cleanup.

If you are using sprinkles, be sure to cover the dipped cones in sprinkles right after dipping. The sprinkles will not stick once the candy coating has hardened.These fun treats can be served right away, but will stay fresh for up to 3 days.