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Chocolate Cupcake Cones

I experimented with these cupcakes when my girls were young. Now, I'm a grandmother of nine, and these are still our favorites. They're a great treat for kids to bring to school.—Betty Anderson, Sturgeon Bay, Wisconsin
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    about 3 dozen


  • 1 package chocolate cake mix (regular size)
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup miniature semisweet chocolate chips
  • 36 ice cream cake cones (about 3 inches tall)
  • 1/2 cup shortening
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 4 to 5 tablespoons milk
  • Sprinkles


  • Prepare cake mix according to package directions; set aside. In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth; stir in chocolate chips.
  • Place ice-cream cones in muffin cups. Spoon about 1 tablespoon of cake batter into each cone; top with a rounded teaspoon of cream cheese mixture. Fill with remaining batter to within 3/4 in. of top.
  • Bake at 350° for 25-30 minutes or until a toothpick comes out clean.
  • In a small bowl, beat the shortening, confectioners' sugar and vanilla until smooth. Add enough milk to achieve spreading consistency. Frost tops of cooled cones and top with sprinkles.
Editor's Note: These cupcakes are best served the day they are made.
Nutrition Facts
1 cupcake cone: 223 calories, 10g fat (4g saturated fat), 27mg cholesterol, 146mg sodium, 33g carbohydrate (24g sugars, 1g fiber), 2g protein.

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  • shawnba
    Mar 24, 2019

    These are very fun for children and adults alike!! I love the addition of the cream cheese “surprise” in the center of the cupcake. To both bake and transport these, I cut holes in the bottom of a foil roasting pan, turned it bottom-up on a sheet pan, and dropped the cones into the holes. It worked perfectly!! VFE

  • savageladi
    Mar 11, 2015

    When I make these, I plan ahead & save empty cereal boxes & cut holes to set cones in....great when your traveling, it stays in place.

  • xlsalbums
    Sep 14, 2012

    No comment left

  • ladiebug721
    Sep 3, 2012

    I made my own version of these before, but can't wait to try this one! To make it easy to bake & somewhat transport, I put a piece of aluminum foil on top of my cupcake pan, and cut a small hole over each cupcake hole and then placed a cone in. It helped keep the cones stable during baking!

  • Mary Eleanor
    Aug 8, 2012

    Someone had a question about how to transport. If you buy the cones in a box there is an order form for purchasing covered containers. They are great. As a teacher, mother, and grandmother I use them a lot

  • quinton1
    Aug 6, 2012

    I would use a scoop of ice-cream on top instead of icing.

  • 4ittlepigs
    Aug 6, 2012

    The 1st time I made this recipe my oldest was in Pre-K...he's now a 28 year old soldier who still remembers them fondly. I now have two boys and a little girl that enjoy them immensely! Travels great...I throw them into a grocery bag in a cooler. When we eat them at our destination, I have frosting in a sandwich bag, snip a corner and frost it!

  • seamstressmama
    Aug 6, 2012

    I hope these will always be a kids favorite. When the idea came about years ago our room mothers made them for every school party. Sadly to say our school district won't allow home baked donations but I will always make these for my grand kids at home.

  • susanellis
    Aug 6, 2012

    This was one of the first recipes I made in 7th grade home economics class (back in the day when they had home ec classes). its great. I used it for my children and now for my grandchildren.

  • sabrinalee50
    Aug 6, 2012

    I have been making these cupcakes since my kids were little, they are all grown with their own children now. The first time I tried them I made them for a huge family gathering on July 4th and made them look like Lady Libertie's torch. They were a big hit. Enjoy making these and use your imagination to make them into great things