Candy Topped Cupcake Cones Recipes

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.

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.

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.

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.,

Steps:

• Directions:
• For the Cake.
• Preheat oven to 350 degrees.
• Melt the chocolate and butter together in a medium bowl set over a simmering pot of water. Remove from the heat and stir in the sugar, vanilla, eggs and cocoa. Mix well.
• Place ice cream cones on a baking sheet and fill with batter, leaving a small space at the top to allow for the rising of the cake. Bake for 20 minutes.
• Cool completely before adding the marshmallow.
• For the Marshmellow 'Ice Cream' Topping.
• Pour the water, sugar and syrup into a small pot. Sprinkle the gelatin over the surface of the mixture and gently whisk the mixture until the gelatin and sugar dissolves.
• Bring the mixture to a simmer, heating it just long enough to melt the gelatin and sugar. It does not need to come to a simmer but it does need to get hot to the touch. Rub some of the mixture between your fingers. If it does not feel gritty and the mixture is very hot move on to the next step.
• Add the vanilla and optional flavoring and using a stand mixer begin whipping the mixture on high. At this point you have two options. You may whip until the marshmallows look like soft whipped cream and the bowl feels cools to the touch then pour it into a lightly oiled 9x13 baking pan until it sets then cut it into squares. You may also continue whipping until the marshmallow resembles a stiff meringue and easily holds its shape in stiff peaks then pipe it out.
• As the marshmallow cools the gelatin begins to firm up allowing the mixture to absorb air and increase in volume. To test the degree of whipping, dip a spoon into the mixture then remove it and invert it. Watch how the mixture slumps off the spoon. For best results it should be beaten past the point that it holds a soft peak almost to the point that it has stiffened and holds a stiff peak....
• Working quickly spoon the marshmallow into a zippered plastic bag and cut off one corner. Pipe onto top of ice cream cones, and garnish with candy sprinkles.

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.