Chocolate Malt Cones

Betty Crocker® SuperMoist® devil’s food cake mix and frosting come together in this wonderful chocolate malt cones that are garnished with cookies – a delicious dessert treat.

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Prep Time 30 min
Total Time 2 hr 0 min
Servings 24

Ingredients

1: box Betty Crocker® SuperMoist® devil’s food cake mix

1 1/4: cups water

1/2: cup vegetable oil

3: eggs

24: flat-bottom ice cream cones

1: container (12 oz) Betty Crocker® Whipped fluffy white frosting

24: tubular-shaped pirouette cookies (from 14-oz can)

24: maraschino cherries, patted dry

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Directions

1 Heat oven to 350°F. Make cake mix as directed on box for cupcakes, using 1 1/4 cups water, 1/2 cup oil and 3 eggs. Fill 12 ice cream cones about half full, using slightly less than 1/4 cup batter for each. Stand cones in muffin pan. Refrigerate remaining batter until ready to fill and bake remaining cones.
2 Bake 20 to 25 minutes or until toothpick carefully inserted in center of cupcake comes out clean. Remove cones from pans to cooling rack. Cool completely. Repeat with remaining batter and cones.
3 Frost cupcakes with frosting. Cut cookies in half crosswise; push 2 cookie halves into each cupcake to look like straws. Top each cupcake with a cherry.

EXPERT TIPS

Expert Tips

You can also top these cones with cut colorful straws and colored sprinkles.

Substitute 1 box devil’s food cake mix for the cupcakes above. Make cake mix as directed on box for cupcakes except—use 1 1/4 cups water. 1/2 cup vegetable oil and 3 eggs. Stand 24 cones in muffin cups. Fill each ice cream cone 1/2 full with batter. Cover and refrigerate remaining batter. Bake 21 to 26 minutes. Remove to cooling rack. Cool completely, about 30 minutes. For the frosting, substitute 1 container whipped fluffy white ready-to-spread frosting. Frost and garnish as directed in recipe. 30 to 36 cones.

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