Mini Ice Cream Cone Cupcakes

Ingredients

Preheat oven to 350 degrees F.
Spray 2 mini muffin tins with non-stick spray. Place on a flat surface. Place a mini ice cream cone in each well.
In a large bowl mix the cake mix. Scoop mixture into each mini ice cream cone until it’s ½ full, otherwise the cupcakes will overflow out of the cones.
Place very carefully in the oven so you don’t tip the cones over. Cook for about 12 minutes, or until the tops are golden brown.
Remove the mini muffin tins from the oven carefully and allow to cool completely.
Scoop frosting into a piping bag with a fancy tip. Pipe frosting on top of each cupcake cone. I made mine look like soft serve ice cream cones, but you can pipe yours any way you like.
Drizzle cooled hot fudge sauce over each cupcake. Toss some sprinkles over each cupcake. Top with a mini jelly bean, or any other candy.
Place in fridge until you need them.
Serve with a big old mini ice cream cone cupcake loving smile.