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1
Heat oven to 350°F (325°F for dark or nonstick pans). Place 24 cake ice cream cones into two mini-muffin tins. (This will keep them upright while baking).
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2
Fill each cone until just over half-full with batter.
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3
Bake 15 to 20 minutes or until a toothpick inserted in cake comes out clean. Cool completely before frosting.
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4
TO FROST: Fit a plastic pastry bag with a large star tip. Use a spoon to scrape some vanilla frosting up one side of the pastry bag. Fill the second half of the bag with chocolate frosting. Twist the pastry bag closed, then pipe the frosting onto your cooled ice cream cone cupcakes.
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5
Top with a maraschino cherry & enjoy!
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