Mint Chocolate Chip Ice Cream Cone Cupcakes

Cuddles with my youngest niece

Wow, now that is one annoying title to have to repeat in the house of five boys who all asked at separate times. One would walk in after being outside, "Hey, what're you baking?" and then two seconds later, one of them sitting on the couch would ask, "Whatcha makin?" and so on.
I have learned how to make cupcakes in ice cream cones.

Ingredients:
Chocolate Cake Mix (I did dark chocolate because I can't eat milk chocolate)
- eggs and oil according to box
Buttercream frosting
Chocolate Chips (aim for minis)
Green food coloring
Peppermint extract
Ice Cream Cones (Flat bottoms)

This is what we're about to create: 

Step One:  Preheat the oven 350.

Step Two:  Put your cones in a baking pan just like in the picture-- unless you can do it better... because mine were pretty chaotic. I also had a baking sheet with three on it that couldn't fit in the cake pan. Make sure they're all relatively level. The point of packing them in is to keep them from falling down.

Step Three: Put batter in the cones. I wouldn't fill them far above the obvious dent in the cone, but they turn out (visually) better if it's a little above the line. Stick them in the oven for 25 minutes, or until done.

Step Four: Mix buttercream frosting with peppermint extract (I started with a tsp and then added until it tasted minty enough.. totally personal preference), three drops of green food coloring, and chocolate chips (again, add to your taste).

Step Five: Remove cupcakes from the oven, and place them on a baking sheet that is not hot (they'd probably fall over on a cooling rack). Let them cool (until they're cool enough not to melt your frosting). Note: The cones are NOT hot when they come out of the oven. They work almost like tin foil, where it doesn't really burn you but it holds in whatever needs to be cooked.

Step Six:  Frost. Eat. Enjoy. They're so good.. that Jordan couldn't wait until I finished taking the picture to steal one.

Anyways, that's my break so far.

Always,
H.Eilene