Candy-Topped Cupcake Cones

Dairy Free
Popular
Candy-Topped Cupcake Cones

Suggestions


Indulge your sweet tooth with our delightful Candy-Topped Cupcake Cones, a fun and whimsical dessert that’s sure to impress both kids and adults alike! These charming treats combine the classic flavors of rich chocolate cake with the playful presentation of ice cream cones, making them a perfect addition to any celebration or gathering.

What sets these cupcake cones apart is not just their eye-catching appearance, but also their versatility. With a dairy-free frosting option, they cater to various dietary preferences without compromising on taste. Each bite offers a moist, decadent chocolate cake topped with a generous swirl of creamy frosting, and the best part? You can customize them with an assortment of colorful candies and decorations to match any theme or occasion.

Ready in just over two hours, these cupcakes are surprisingly easy to make, allowing you to whip up a batch for birthday parties, holiday festivities, or simply as a sweet treat for yourself. The combination of textures—from the soft cake to the crunchy cone and the sweet toppings—creates a delightful experience that will leave everyone reaching for seconds.

So gather your ingredients, preheat your oven, and get ready to create a dessert that’s not only delicious but also a feast for the eyes. Your Candy-Topped Cupcake Cones are sure to become a new favorite in your dessert repertoire!

Ingredients

  • box duncan hines devil's food cake 
  • 24  ice cream cake cones 
  • 12 oz vanilla frosting your favorite (or flavor)
  • serving m&m candies assorted

Equipment

  • oven
  • wire rack
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place paper baking cups in each of 24 regular size muffin cups. Make cake batter as directed on box. Divide batter evenly among muffin cups.
  3. Place ice cream cone upside down on batter in each cup.
  4. Bake 14 to 19 minutes or until toothpick inserted in cake comes out clean. (Cones may tilt on baked cake). Cool in pans 10 minutes.
  5. Remove from pans cone side up to cooling rack. Cool completely, about 30 minutes. Carefully remove paper baking cups.
  6. Generously frost each cake with frosting and decorate. Store loosely covered.

Nutrition Facts

Calories156kcal
Protein3.52%
Fat30.93%
Carbs65.55%

Properties

Glycemic Index
1.79
Glycemic Load
4.14
Inflammation Score
-1
Nutrition Score
2.3447826404286%

Nutrients percent of daily need

Calories:156.11kcal
7.81%
Fat:5.53g
8.5%
Saturated Fat:1.15g
7.17%
Carbohydrates:26.35g
8.78%
Net Carbohydrates:25.78g
9.38%
Sugar:16.47g
18.3%
Cholesterol:0.09mg
0.03%
Sodium:185.25mg
8.05%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.42g
2.83%
Phosphorus:55.03mg
5.5%
Iron:0.98mg
5.47%
Vitamin B2:0.09mg
5.05%
Folate:19.21µg
4.8%
Copper:0.08mg
4.01%
Selenium:2.44µg
3.48%
Manganese:0.06mg
3.15%
Vitamin E:0.45mg
2.99%
Calcium:29.15mg
2.92%
Vitamin B1:0.04mg
2.8%
Vitamin B3:0.5mg
2.48%
Vitamin K:2.6µg
2.47%
Magnesium:9.64mg
2.41%
Fiber:0.57g
2.28%
Potassium:68.7mg
1.96%
Zinc:0.18mg
1.2%