Halloween Cupcake Cones

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!!!

Ingredients

No items found.