Ice Cream Cone Cupcakes

I originally found this idea on the Betty Crocker website and have also seen it on a bunch of blog link ups.  I knew it would be the perfect treat to make my class on the last day of school.  So, I made them last Wednesday and I have to say they are the cutest cupcakes I've ever made.  I'm giving you the Betty Crocker recipe because I used it as my guide.  I will tell you that I did not turn the cupcakes upside down to bake.  I used a square piece of aluminum foil stuffed in the muffin pan to hold the cones up.  It worked very well and I just left them there until I served them.  I used a pastry bag for the icing to give it the soft serve ice cream look.  Enjoy!

1

box Betty Crocker® SuperMoist® party rainbow chip cake mix

 Water, vegetable oil and eggs called for on cake mix box

24

flat-bottom ice cream cones

1 

to 2 containers Betty Crocker® Rich & Creamy frosting (any flavor)

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2. Make cake batter as directed on box. Fill each cup 2/3 full of batter (1 heaping tablespoon each). Place ice cream cone upside down on batter in each cup.
3. Bake 15 to 20 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.