Surprise Cupcake Cones
Prep Time: 40 Mins
Yields: 18 cones
Ingredients:1 box Betty Crocker® SuperMoist® Yellow Cake Mix
Water, vegetable oil and eggs called for on cake mix box
18 flat-bottom ice cream cones
1 cup candy-coated chocolate candies
3 containers (8.4 oz each) Betty Crocker® Petal Pink Cupcake Icing
1/4 cup Betty Crocker® Candy Decors
Instructions: 1. Heat oven to 350°F (325°F for dark or 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 rack. Cool completely, about 30 minutes.
3. Tightly cover the tops of 2 empty square or rectangular pans that are at least 2 to 2 1/2 inches deep with heavy-duty foil. Cut 18 stars in foil, 3 inches apart, by making slits about 1 inch long with a sharp knife.
4. Remove paper cups from cupcakes. Place about 2 teaspoons candies in each cone. For each cone, frost top of 1 regular cupcake with icing; turn upside down onto a cone. Frost bottom (now the top) and side of cupcake. Place mini cupcake upside down on frosted regular cupcake; frost completely (it's easiest to frost from the cone toward the top). Sprinkle with candy decors. Push cone through opening in foil; the foil will keep it upright.