Surprise Cupcake Cones

Dairy Free
Popular
Surprise Cupcake Cones
85 min.
18
432kcal

Suggestions


Get ready to delight your taste buds with our Surprise Cupcake Cones! This fun and whimsical dessert is perfect for parties, celebrations, or just a sweet treat to brighten your day. Imagine biting into a delicious cupcake nestled in a crunchy ice cream cone, topped with luscious strawberry frosting and colorful candy decors. It's a dessert that not only looks fantastic but also tastes incredible!

What makes these cupcake cones even more appealing is that they are dairy-free, making them a great option for those with dietary restrictions or anyone looking to enjoy a lighter dessert. With a total of 18 servings, they are perfect for sharing with friends and family, ensuring everyone gets a taste of this delightful creation.

In just 85 minutes, you can whip up these eye-catching treats that are sure to be a hit at any gathering. The combination of the moist yellow cake mix, the vibrant frosting, and the surprise of candy-coated chocolates inside each cone will leave your guests raving about your baking skills. So, gather your ingredients and get ready to impress with these adorable Surprise Cupcake Cones that are as fun to make as they are to eat!

Ingredients

  • cup m&m candies 
  • 36 oz fluffy frosting betty crocker®
  • 18  ice cream cake cones 
  • 0.3 cup m&m candies betty crocker®
  • box cake mix yellow betty crocker® supermoist®

Equipment

  • frying pan
  • oven
  • knife
  • toothpicks
  • aluminum foil
  • muffin liners

Directions

  1. Heat oven to 350°F (or 325°F for dark or nonstick pans).
  2. 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 batter as directed on box. Spoon batter evenly into regular and mini muffin cups.
  3. Bake mini cupcakes 10 to 14 minutes, regular cupcakes 15 to 20 minutes (18 to 24 minutes for dark or nonstick pan), or until toothpick inserted in center comes out clean.
  4. Remove from pans to cooling racks. Cool completely, about 30 minutes.
  5. 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.
  6. Place about 2 teaspoons candies in each ice cream cone.
  7. 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.
  8. 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).
  9. Sprinkle with candy decors. Push cone through foil opening in cone holder; the foil will keep it upright. Store loosely covered.

Nutrition Facts

Calories432kcal
Protein1.92%
Fat28.41%
Carbs69.67%

Properties

Glycemic Index
2.39
Glycemic Load
16.55
Inflammation Score
-1
Nutrition Score
3.9069565696561%

Nutrients percent of daily need

Calories:431.89kcal
21.59%
Fat:13.63g
20.98%
Saturated Fat:4.29g
26.8%
Carbohydrates:75.21g
25.07%
Net Carbohydrates:74.35g
27.04%
Sugar:57.48g
63.87%
Cholesterol:2.17mg
0.72%
Sodium:333.49mg
14.5%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.08g
4.15%
Vitamin B2:0.25mg
14.81%
Phosphorus:103.12mg
10.31%
Calcium:80.06mg
8.01%
Vitamin K:8.28µg
7.88%
Vitamin E:1.16mg
7.75%
Folate:30.99µg
7.75%
Iron:1.01mg
5.61%
Vitamin B1:0.08mg
5.47%
Vitamin B3:0.97mg
4.83%
Manganese:0.08mg
3.89%
Fiber:0.85g
3.42%
Selenium:1.11µg
1.59%
Vitamin B5:0.15mg
1.55%
Copper:0.03mg
1.44%
Vitamin B6:0.02mg
1.17%
Magnesium:4.48mg
1.12%
Potassium:37.26mg
1.06%