Categories: Desserts
Ingredients
- 18 ice cream cones
- 9 oz. box yellow cake mix
- 1/4 cup chocolate instant pudding mix
- 1/4 cup dark unsweetened cocoa powder
- 2 large eggs
- 3/4 cup whole milk
- 2 tbsp unsalted butter, melted
- Vanilla Buttercream (see recipe)
- Sprinkles
- Maraschino cherries
Directions
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Preheat oven to 350. Place ice cream cones in 18 muffin cups.
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In a large bowl, whisk together cake mix, pudding mix, and cocoa. In a medium bowl, whisk together eggs, milk, and melted butter. Stir egg mixture into dry ingredients until thick and smooth, about 2 minutes. Fill cones halfway to two-thirds full with batter.
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Bake until a wooden pick inserted in center comes out clean, 20-25 minutes. Let cool completely.
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Spread or pipe Vanilla Buttercream onto cupcakes and top with sprinkles and cherries. Cover and refrigerate for up to 2 days.