Ava's Ice Cream Cone Cupcakes

I know what you're thinking. . .this idea's been around since the 80's. But my daughter found a picture of these and insisted that we make them to bring to my sister's house for dessert. I think they turned out cute-ish. Could have been better, it was frustrating making them. Every time one was done, and decorated, and cute, it would topple over and I'd have to scrape off the frosting and start over again. Ugh.

I will give you this piece of advice. . .they do not travel well!!! They are extrememly top heavy!!! Don't plan on them looking as cute when they get to there destination!
Ava's Ice Cream Cone Cupcakes

24 ice cream cones
1 pkg of cake mix, prepared as directed on box
1 batch of vanilla buttercream tinted pink, reserving about 1/2 cup of it still white
1/3 cup heavy cream
1 cup chocolate chips
1 Tbsp butter
24 maraschino cherries, patted dry
12 vanilla cream wafers, cut in half at an angle

1. Put ice cream cones in a mini muffin tin. The bottoms of the cone should fit perfectly.

2. Pour cake batter into each cone, filling about 2/3 of the way. DO NOT overfill!

3. Bake at 350 for about 25 minutes.

4. Cool completely!

5. Pipe pink buttercream on each cupcake.

6. Edge cupcakes with sprinkles of your choice.

7. In a saucepan, heat heavy cream until hot and starting to bubble.

8. Add chocolate chips to a glass bowl, and pour cream over them.

9. Stir butter into cream and chocolate chips. Continue to stir until smooth and creamy.

10. Spoon about a tsp of chocolate ganache onto each cupcake. (This is the "Hot Fudge.")

11. Top with a dollop of white buttercream. (This is the "Whipped Cream.")

12. Top with a cherry, and cookie.