Chocolate Dipped Ice Cream Cone Cupcakes
Cupcakes: One box French vanilla cake mix
Butttercream icing: 2 1/2 cups powdered sugar; 1/4 cup shortening; 1 stick salted butter; 2-3 tablespoons milk; 1 tsp. vanilla
Cones: 12 flat-bottom ice cream cones
Topping: One 12 ounce bag milk chocolate chips; 2 tablespoons shortening; assorted sprinkles
Preheat oven to 350 degrees. Prepare cupcake batter according to directions on back. Line a miniature cupcake pan with 12 cones and fill each cone 2/3 full. Make 12 miniature cupcakes to add height to the cone by greasing the remaining spots in pan or using miniature cupcake liners, filling each 2/3 full. Bake for 20 minutes.
Icing: Using a paddle attachment of an electric mixer, cream butter and shortening on medium speed. Gradually add powdered sugar. Add vanilla and milk. Beat on medium speed for 5 minutes. When cupcakes are cooled, frost the tops of the cones with the icing. Add a mini cupcake on top. Frost the top of the miniature cupcake.
Melt chips with shortening in microwave on 50 percent power. Melt for 30 seconds. Stir and repeat until completely melted. Pour on top of each cupcake and garnish with sprinkles.