Halloween Cupcake Cones

12 Steps to complete

• 1
  Pre-heat oven to 350°F.
• 2
  Combine cake mix with Supremo® sour cream, oil, and eggs in a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes.
• 3
  Place cones in a muffin pan. Drop 8 pieces of chocolate candy into each cone. Place the batter into a piping bag, pipe enough batter to reach the first line from the top of the cupcake cone (or use 3 Tbsp. of the batter into each ice cream cone).
• 4
  Transfer muffin pan to the oven and bake cupcake cones for 20 minutes.
• 5
  Let cool to room temperature.
• 6
  Chocolate ganache: In a small microwave-safe bowl, add in sour cream, vanilla extract, and chocolate chips. Microwave mixture for 30 seconds.
• 7
  Whisk contents of bowl until well combined and has formed a smooth consistency.
• 8
  Invert each cooled cupcake cone into the chocolate to coat the top with chocolate ganache.
• 9
  Spider Web Frosting: In a small bowl, whisk sour cream, vanilla extract, and confectioners’ sugar until smooth. Transfer to a piping bag with a small round tip.
• 10
  Pipe 3 circles (size: small, medium, large) on top of 12 of the chocolate coated cupcake cones. Drag a toothpick from the middle to the outer edge of the top of the cupcake. Do this 4-5 times to create your spider web.
• 11
  Top each of the 12 cupcake cones with a spider ring.
• 12
  For the other 12 chocolate coated cupcake cones, sprinkle on your choice of Halloween themed sprinkles. ENJOY!!!