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Surprise Cupcake Cones

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  • Prep 40 min
  • Total 1 hr 25 min
  • Servings 18
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Candy treasures are hidden and bound to be found in ice cream cone look-alikes.
Created Mar 16, 2015
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  • 1 pkg Betty Crocker* SuperMoist* Golden Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 cup (250 mL) candy-coated chocolate candies
  • 18 flat-bottom ice cream cones
  • 3 tubs Betty Crocker* Whipped Deluxe* Vanilla Frosting
  • Red food colour
  • 1/4 cup (50 mL) candy decors


  • 1
    Heat oven to 350ºF (or 325ºF for dark 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 mix as directed on box, using water, oil and eggs. Spoon evenly into regular and mini muffin cups.
  • 2
    Bake mini cupcakes 11 to 13 minutes, regular cupcakes 17 to 22 minutes, or until toothpick inserted in center comes out clean. Remove from pans to cooling racks. Cool completely, about 30 minutes.
  • 3
    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.
  • 4
    Tint frosting a light pink with red food colour.
  • 5
    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.

Expert Tips

  • Tip 1
    Special Touch : For extra pizzazz, top each "cone" with a maraschino cherry.

Nutrition Information

No nutrition information available for this recipe
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