We love a fun spin on classic treats like the ice cream cone sundae, and this recipe definitely delivers a twist. Substitute cupcakes and frosting for ice cream to create a super cute and heat-proof treat.
Preheat oven to 350°F. Prepare and bake cupcakes according to package directions, filling each ice cream cone approximately halfway full with batter. Set each ice cream cone in a mini or normal cupcake pan to stabilize while baking. Let cool completely.
Top cupcakes with vanilla frosting using a pastry bag fitted with a star tip. Top with sprinkles.
Melt chocolate chips and place in a pastry bag or zip lock bag with the end corner trimmed off. Pipe onto frosting and let cool slightly before topping with a cherry. Bon appetit!