These "cakes in an ice cream cone" were inspired by Betty Crocker Facebook fans Dawn and Rose and brought to life by the Betty Crocker Kitchens.
box Betty Crocker™ Reese's™ Peanut Butter & Chocolate cupcake mix
Water, vegetable oil and eggs called for on cupcake mix box
flat-bottom ice cream cones
to 2 containers Betty Crocker™ Hershey's™ Milk Chocolate frosting*
Colored candy sprinkles or other candy decorations, if desired
Heat oven to 350°F (325°F for dark or nonstick pans). Cover regular size muffin pan with foil. With sharp knife, carefully cut "x" about 1-inch long, over center opening of each cup. Stand 22 cones in "x" in each muffin cup (this makes the cones more stable). Make peanut butter filling as directed, except reduce milk to 1 teaspoon; form into 22 approximately one-half inch inch balls. Place one ball in bottom of each cone.
Make cupcake batter as directed on box. Fill cones about 3/4th full of batter.
Bake 16 to 20 minutes or until toothpick inserted in cake comes out clean. Cool completely, about 30 minutes. Frost cake with frosting, and decorate as desired.** Store loosely covered.
*One container of frosting is enough to lightly cover the cake in each cone. For a generous amount of frosting, use two containers.
**Help steady cakes on a serving plate by putting a small amount of frosting on the cone bottom; lightly press cone onto plate.
The HERSHEY'S and REESE’S trademark and trade dress are used under license.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cone Cake
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.