Chocolate-Dipped Cupcake Cones

Check out this crazy cute, super creative way to decorate and serve cupcakes! And I think you’ll be surprised by how easy it is.


What you’ll need:

• 1 container of whipped topping

• Flat-bottom ice cream cones

• 1 bag of white chocolate chips

• Box cake mix

• Food coloring

• Sprinkles

 Not pictured: vegetable oil

Not pictured: vegetable oil

First, whip up your cake batter. And spoon it into the cones, filling them 1/2-3/4 full. Be very careful not to overfill or you’ll have to deal with a dozen little cake-splosions.


And bake per instructions on the box. Look how cool :).


Next I used my frosting tip and bag to pipe the cool whip on top, so they look like soft serve ice cream :). But don’t worry if you don’t have the tip/bag! Just fill a baggie and snip the end of a corner. The topping obviously won’t come out ridged in that case, but it’ll still be fancy.


Pop them in the freezer for at least an hour. Don’t skimp on the time - these need to be well frozen.


As soon as they are good and firm, split your chocolate chips into two glasses – add a teaspoon of vegetable oil to each and stick them in the microwave for about a minute (or until completely melted when stirred). Add your food coloring. 

Note: In order to keep your chocolate melty (depending on how many cones you’re doing), keep the glasses sitting in a pan of boiled water as you’re dipping.


Now to dip! I did this by taking the cones out of the freezer, one at a time. And as soon as they were dipped I sprinkled them while the chocolate was still wet, and put them right back in the freezer.


I put a paper towel below the cone the second time – the sprinkles were bouncing all over the place in that glass dish.


Just stick them back in the freezer to set up for a few minutes, and bring them out when they’re ready to be gobbled up :).


They’re so yummy!