Halloween Cupcake Cones
Looking for a delicious Halloween dessert? Cupcake Ice Cream Cones, simply pop them in the oven. When they are done, add some frosting and a few other
Ingredients
Chocolate Ganache
Vanilla Frosting
Directions
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1
Pre-heat oven to 350°F.
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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.
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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).
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4
Transfer muffin pan to the oven and bake cupcake cones for 20 minutes.
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5
Let cool to room temperature.
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6
Chocolate ganache: In a small microwave-safe bowl, add in sour cream, vanilla extract, and chocolate chips. Microwave mixture for 30 seconds.
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7
Whisk contents of bowl until well combined and has formed a smooth consistency.
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8
Invert each cooled cupcake cone into the chocolate to coat the top with chocolate ganache.
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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.
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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.
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11
Top each of the 12 cupcake cones with a spider ring.
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12
For the other 12 chocolate coated cupcake cones, sprinkle on your choice of Halloween themed sprinkles. ENJOY!!!
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