Surprise Cupcake Cones Recipes

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CUPCAKE CONES



Cupcake Cones image

Children love this treat, which is not as messy as a piece of cake. -Mina Dyck, Boissevain, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2 dozen.

Number Of Ingredients 12

1/3 cup butter, softened
1/2 cup creamy peanut butter
1-1/2 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
24 ice cream cake cones (about 3 inches tall)
Frosting of your choice
Sprinkles or chopped peanuts, optional

Steps:

  • In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk, beating well after each addition. , Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on wire racks. Frost and decorate as desired.

Nutrition Facts : Calories 171 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 162mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

SURPRISE CUPCAKE CONES



Surprise Cupcake Cones image

Candy treasures are hidden and bound to be found in ice cream cone look-alikes.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 18

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ yellow cake mix
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 containers (12 oz each) Betty Crocker™ Whipped strawberry frosting
1/4 cup Betty Crocker™ candy decors

Steps:

  • Heat oven to 350°F (or 325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups; place mini paper baking cup in each of 18 mini muffin cups. Make cake batter as directed on box. Spoon batter evenly into regular and mini muffin cups.
  • Bake mini cupcakes 10 to 14 minutes, regular cupcakes 15 to 20 minutes (18 to 24 minutes for dark or nonstick pan), or until toothpick inserted in center comes out clean. Remove from pans to cooling racks. Cool completely, about 30 minutes.
  • If ice cream cone holder is unavailable, make a holder for the cones by tightly covering the tops of 2 empty square or rectangular pans (at least 2 to 2 1/2 inches deep) with heavy-duty foil. With sharp knife, cut 18 "stars" in foil, 3 inches apart, by making slits about 1 inch long.
  • Place about 2 teaspoons candies in each ice cream cone. Remove paper cups from cupcakes. For each cone, frost top of 1 regular cupcake with frosting; turn upside down onto a cone. Frost bottom (now the top) of cupcake. Place mini cupcake upside down on frosted regular cupcake; frost side of regular cupcake and entire mini cupcakes completely (it's easiest to frost from the cone toward the top). Sprinkle with candy decors. Push cone through foil opening in cone holder; the foil will keep it upright. Store loosely covered.

Nutrition Facts : Calories 490, Carbohydrate 68 g, Cholesterol 35 mg, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake Cone, Sodium 250 mg, Sugar 52 g, TransFat 3 1/2 g

GHOSTLY CUPCAKE CONES



Ghostly Cupcake Cones image

Top peanut buttery cupcakes with your favorite frosting and spirited faces to make these frightfully ghostly treats. They'll vanish into thin air before you know it! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2 dozen.

Number Of Ingredients 12

1/3 cup butter, softened
1/2 cup creamy peanut butter
1-1/2 cups packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
24 ice cream cake cones (about 3 inches tall)
Frosting of your choice
Assorted jimmies and sprinkles

Steps:

  • In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk, beating well after each addition. , Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on wire racks. Pipe frosting over cupcake tops in ghost shapes; arrange jimmies and sprinkles on frosting as desired to create facial features.

Nutrition Facts : Calories 172 calories, Fat 6g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 166mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE-DIPPED ICE CREAM CONE CUPCAKES



Chocolate-Dipped Ice Cream Cone Cupcakes image

I created this recipe based on our family's love of chocolate-dipped ice cream cones. Red heart-shaped sprinkles make them fun for Valentine's Day. Vary the color to match the occasion. -Jennifer Gilbert, Brighton, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 12

1 package French vanilla or yellow cake mix (regular size)
24 ice cream cake cones (about 3 inches tall)
FROSTING:
1 cup butter, softened
1/2 cup shortening
6 cups confectioners' sugar
1/4 cup 2% milk
2 teaspoons vanilla extract
GLAZE:
4 cups semisweet chocolate chips
1/4 cup shortening
Colored sprinkles

Steps:

  • Preheat oven to 350°. Grease 24 mini-muffin cups. Stand ice cream cones in additional mini-muffin cups., Prepare cake mix batter according to package directions. Fill each greased muffin cup with 1 tablespoon batter. Divide remaining batter among ice cream cones (scant 2 tablespoons each)., Bake until a knife inserted in center comes out clean, 15-20 minutes. Cool in pans 5 minutes. Transfer both plain and cone cupcakes to wire racks; cool completely., For frosting, beat butter and shortening until blended. Gradually beat in confectioners' sugar, milk and vanilla on medium speed until soft peaks form., To assemble, spread a small amount of frosting on bottom of each plain cupcake; attach to top of a cone cupcake. Spread remaining frosting over top cupcakes, rounding tops to resemble a scoop of ice cream. Freeze until frosting is firm, 5-10 minutes., For glaze, in a large metal bowl over simmering water, melt chocolate and shortening, stirring until smooth. Dip tops of cones in chocolate mixture. Decorate with sprinkles. Let stand until set.

Nutrition Facts :

CHOCOLATE SURPRISE CUPCAKES



Chocolate Surprise Cupcakes image

Rich chocolate cupcakes with cream cheese and chocolate chip center. Also known as Black Bottom Cupcakes.

Provided by Kelly Smith

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 55m

Yield 24

Number Of Ingredients 14

3 cups all-purpose flour
2 cups white sugar
½ cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
⅔ cup vegetable oil
2 cups water
2 tablespoons vinegar
2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
1 egg
½ cup white sugar
¼ teaspoon salt
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.
  • To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 38.5 g, Cholesterol 18 mg, Fat 12 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 4.5 g, Sodium 258.6 mg, Sugar 24.8 g

HEAVENLY SURPRISE CUPCAKES



Heavenly Surprise Cupcakes image

The recipe for these filled and frosted cupcakes was handed down by my mother-in-law, who taught this fledgling cook what to do in the kitchen. She's no longer with us, but baking these treats reminds me of our good times together. -Judie Heiderscheit, Holy Cross, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 17

2 large eggs
1-1/4 cups sugar
1 cup buttermilk
2/3 cup canola oil
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
FROSTING:
2/3 cup butter-flavored shortening
2/3 cup butter, softened
1 cup sugar
1 can (5 ounces) evaporated milk
1 tablespoon water
1/2 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • In a large bowl, beat the eggs, sugar, buttermilk, oil and vanilla until blended. Combine the flour, cocoa, baking soda and salt; gradually add to egg mixture until blended., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream the shortening, butter and sugar until light and fluffy. Stir in the milk, water and vanilla. Gradually beat in confectioners' sugar until smooth., Cut a small hole in the corner of a pastry or resealable plastic bag; insert a small star tip. Fill bag with frosting. Push tip 1 in. into center of cupcake and fill with frosting just until top of cake begins to crack. Pipe frosting over the tops.

Nutrition Facts : Calories 415 calories, Fat 24g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 296mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 1g fiber), Protein 3g protein.

ROSE CUPCAKE CONES



Rose Cupcake Cones image

Provided by Molly Yeh

Categories     dessert

Time 2h

Yield 12 servings

Number Of Ingredients 22

1 1/4 cups all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
2 large egg whites
2 tablespoons flavorless oil
1 1/2 teaspoons clear imitation vanilla extract, preferably McCormick's
1 1/2 teaspoons rosewater
A few drops pink food coloring
6 tablespoons whole milk
1/3 cup rainbow sprinkles (artificially colored cylinders, not nonpareils, sanding sugar or anything naturally colored)
12 flat-bottomed ice cream cones
3/4 cup unsalted butter, softened
2 cups powdered sugar
1 tablespoon whole milk
1 1/2 teaspoons rosewater
1/2 teaspoon vanilla extract
Pinch kosher salt
Food coloring, optional
Sprinkles

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F.
  • Combine the flour, cornstarch, salt and baking powder in a medium bowl. Set the dry mixture aside.
  • In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. Add the oil, vanilla extract, rosewater and food coloring.
  • With the mixer running on low speed, add the dry mixture and the milk to the wet mixture in two or three alternating batches and mix until just barely combined. Using a rubber spatula, gently fold in the sprinkles until they're evenly distributed.
  • Arrange the ice cream cones in a 9-by-13-inch pan. Add the batter to a large piping bag and snip a hole at the tip about 1-inch wide (or use a 1-inch tip). Fill the ice cream cones to the inner line of each cone. Bake for 20 minutes. Let cool in the pan for 10 minutes and then transfer the cupcakes to a wire rack to cool completely, about 1 hour.
  • For the frosting: Meanwhile, in a stand mixer fitted with the paddle attachment, beat the butter until smooth, then gradually beat in the powdered sugar. Add the milk, rosewater, vanilla extract and salt and beat to combine.
  • For the assembly: Decorate the cupcakes with the frosting of your choice. Or, if you made a double batch of frosting to have enough for the roses, separate the frosting, adding dye if you choose, and place into piping bags fitted with a rose petal tip and a leaf tip. Directly onto the center of the cupcake, pipe one small arch shape with the rose petal tip, then another halfway overlapping the previous petal, continuing until your flower is complete. Using the piping bag with the leaf tip, add leaves. You can also form any other decorations your heart desires (for example, using a star tip for adornments). Add the sprinkles.

CUPCAKE-STUFFED ICE CREAM CONES



Cupcake-Stuffed Ice Cream Cones image

Provided by Brandi Milloy

Categories     dessert

Time 1h40m

Yield 16 to 18 cupcake cones

Number Of Ingredients 8

16 to 18 flat-bottomed ice cream cones
1/3 cup oil
3 large eggs
One 15.25-ounce box white cake mix
1 teaspoon vanilla extract
Gel food coloring in pink, purple and green, as needed
Melting candy wafers in pink, purple, blue and green, as needed
2 cups buttercream frosting, tinted pale blue

Steps:

  • Preheat the oven to 350 degrees F. Stand the ice cream cones upright in the cups of two 12-cup muffin tins (or bake them in batches if you only have 1 tin).
  • Whisk together the oil and eggs in a bowl. Add the cake mix, vanilla extract and 1 cup water and mix until no lumps remain. Divide the cake batter into 3 bowls. Tint each batter with a different color gel food coloring (pink, purple and green), adding as much as needed until the desired shade is reached.
  • Fill the cones with the batter, alternating colors, until halfway full (they expand as they bake). Using a skewer in an up-and-down motion, marble the batter in each cone 2 to 3 times. Bake until a toothpick inserted in the center of a cupcake comes out clean, 14 to 16 minutes. Let cool completely.
  • Meanwhile, microwave the pink, purple, blue and green melting candy wafers in 4 separate microwave-safe bowls (one color in each bowl) for 30 seconds, then stir. Continue heating for 5 to 10 seconds at a time, stirring, until completely melted and smooth.
  • Pour the melted candy into mermaid tail silicone molds (2- to 3-inch tails), alternating colors. Place in the freezer for 6 to 8 minutes to set. Continue the process until you have enough mermaid tails.
  • Spread the cooled cupcakes with the blue frosting. Press a mermaid tail into the center of each cupcake, about 1/4 inch into the frosting.

CHOCOLATE CUPCAKE CONES



Chocolate Cupcake Cones image

Be the hero at your child's birthday party with these faux ice cream cones.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 14

Number Of Ingredients 11

14 flat-bottom wafer ice-cream cones
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plus 2 tablespoons milk
5 ounces unsweetened chocolate, chopped
12 tablespoons (1 1/2 sticks) unsalted butter
1 1/2 cups plus 2 tablespoons sugar
1 large egg, lightly beaten
1 1/2 teaspoons pure vanilla extract
1/2 cup heavy cream

Steps:

  • Heat oven to 350 degrees. Stand cones on an ungreased baking sheet. In a mixing bowl, whisk together flour, baking soda, and salt; set dry ingredients aside.
  • Fill a medium saucepan with water and set over medium heat; bring water to a boil. Reduce heat, and let water simmer. In the metal bowl of an electric mixer, combine milk, 2 1/2 ounces chocolate, and 1 stick butter. Set bowl over simmering water, stirring occasionally, until butter and chocolate have melted. Remove bowl from heat; stir in 1 cup sugar.
  • Transfer bowl to mixer fitted with the paddle attachment. Add reserved dry ingredients, and beat until well combined. Add egg and 1 teaspoon vanilla; beat to combine. Pour batter into cones, filling each cone three-quarters full.
  • Transfer baking sheet to oven, and bake until domes form and a cake tester inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from oven, and transfer to a wire rack to cool completely.
  • Meanwhile, make the icing: Combine remaining 1/2 cup plus 2 tablespoons sugar and cream in a heavy saucepan. Set over high heat, and bring to a boil, stirring constantly. Reduce heat to medium; simmer, without stirring, 5 minutes. Remove pan from heat; add remaining 2 1/2 ounces chocolate, stirring until melted. Stir in remaining 4 tablespoons butter and 1/2 teaspoon vanilla. Chill, stirring occasionally, until icing is cool enough to spread. Using an offset spatula, spread icing over cupcake tops. Serve.

CHOCOLATE CUPCAKE CONES



Chocolate Cupcake Cones image

I experimented with these cupcakes when my girls were young. Now, I'm a grandmother of nine, and these are still our favorites. They're a great treat for kids to bring to school.-Betty Anderson, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 3 dozen.

Number Of Ingredients 13

1 package chocolate cake mix (regular size)
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
36 ice cream cake cones (about 3 inches tall)
FROSTING:
1/2 cup shortening
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
4 to 5 tablespoons milk
Sprinkles

Steps:

  • Prepare cake mix according to package directions; set aside. In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth; stir in chocolate chips. , Place ice-cream cones in muffin cups. Spoon about 1 tablespoon of cake batter into each cone; top with a rounded teaspoon of cream cheese mixture. Fill with remaining batter to within 3/4 in. of top. , Bake at 350° for 25-30 minutes or until a toothpick comes out clean., In a small bowl, beat the shortening, confectioners' sugar and vanilla until smooth. Add enough milk to achieve spreading consistency. Frost tops of cooled cones and top with sprinkles.,

Nutrition Facts : Calories 223 calories, Fat 10g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 146mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 2g protein.

CANDY-TOPPED CUPCAKE CONES



Candy-Topped Cupcake Cones image

The cake bakes right inside the cone! Just decorate and enjoy.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 30

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
30 to 36 flat-bottom ice cream cones
1 container Betty Crocker™ Whipped frosting (any flavor)
Assorted candies and decorations, if desired

Steps:

  • Heat oven to 350°F. Make cake batter as directed on box. Fill 12 cones about half full of batter. Stand cones in muffin pan. Refrigerate any leftover batter until ready to fill and bake remaining cones.
  • Bake 21 to 26 minutes or until toothpick carefully inserted in center comes out clean. Cool completely, about 1 hour.
  • Frost with frosting and decorate. Store loosely covered.

Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake Cone, Sodium 125 mg, Sugar 13 g, TransFat 1 g

SURPRISE CUPCAKES



Surprise Cupcakes image

Make and share this Surprise Cupcakes recipe from Food.com.

Provided by BrendaM

Categories     Dessert

Time 40m

Yield 18 serving(s)

Number Of Ingredients 5

8 ounces cream cheese, softened
1/3 cup granulated sugar
1 egg
1 (16 ounce) package semi-sweet chocolate chips
1 (18 1/4 ounce) box chocolate cake mix

Steps:

  • Cream sugar and cream cheese together.
  • Beat in egg.
  • Stir in chocolate chips; set aside.
  • Prepare cake mix according to directions on box.
  • Place paper baking cups into a muffin tin.
  • Fill paper bake cups 2/3 full.
  • Drop one rounded teaspoon of cheese mixture into each cup.
  • Bake according to directions on cake mix box.

Nutrition Facts : Calories 305.9, Fat 16.6, SaturatedFat 7.9, Cholesterol 24.2, Sodium 284.8, Carbohydrate 41.4, Fiber 2.2, Sugar 28.9, Protein 3.9

GHOST CUPCAKE CONES



Ghost Cupcake Cones image

Scare up a good treat using prepared cake mix, ice cream cones and whipped topping. These "ghosts" are as easy as child's play. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2-1/2 dozen.

Number Of Ingredients 4

1 package yellow cake mix (regular size)
30 ice cream cake cones (about 3 inches tall)
1 carton (12 ounces) frozen whipped topping, thawed
Black decorating icing

Steps:

  • Preheat oven to 350°. Cover two 13x9-in. pans with foil, tightly securing edges around pan. For each pan, cut fifteen small holes in foil, about 2-1/2 in. apart. Carefully stand a cone in each hole., Prepare cake batter according to package directions. Fill cones to within 1/2 in. of tops (scant 3 tablespoons); do not overfill. Bake until a toothpick inserted in center comes out clean, 17-20 minutes. Cool completely on wire racks., To serve, pipe or dollop whipped topping over tops to resemble ghosts. Decorate with black icing. Refrigerate leftovers.

Nutrition Facts : Calories 139 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 119mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

BEARY FUN CUPCAKE CONES



Beary Fun Cupcake Cones image

Make a big splash with sweet cupcakes that bake right inside the cones!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 30

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
30 to 36 flat-bottom ice cream cones
1 container Betty Crocker™ Whipped frosting (any white variety)
Assorted candies and decorations, if desired

Steps:

  • Heat oven to 350°F. Make cake batter as directed on box. Fill 12 cones about half full of batter. Stand cones in muffin pan. Refrigerate any leftover batter until ready to fill and bake remaining cones.
  • Bake 21 to 26 minutes or until toothpick carefully inserted in center of cupcake comes out clean. Cool completely, about 1 hour.
  • Frost with frosting and decorate. Store loosely covered.

Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake Cone, Sodium 125 mg, Sugar 13 g, TransFat 1 g

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