​Chocolate Dipped Ice Cream Cone Cupcakes

Ingredients: 
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

Directions:
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.  

Topping:
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.