We celebrated a joint birthday party for my two oldest kids the other day (don’t worry, they get their own celebrations too) at Chuck E. Cheese, so when I was deciding what to bring for a cake, I needed something easy to transport and easy to clean up after.  Just a few days before the big event, I stumbled across cupcake cones online, and they were the perfect idea for taking with us.

Cupcake cones are incredibly easy to make.  In fact, I think they are easier than baking a cake or making traditional cupcakes.  They are also incredibly easy to eat, creating far less mess than a traditional cupcake, and leaving no waste behind when they are finished.  They also look way better – aren’t they cute?

To bake cupcakes in ice cream cones, you mix the batter as normal, and then fill the cone to about two-thirds full.  Bake at the normal temperature for about 20 minutes, or until the top is springy.  We baked a regular cake from a box and used 20 standard cones.

The best part is decorating them afterward.  You can make them look like real ice cream cones by sculpting the icing up, or make them look more like cupcakes, with sprinkles and decorations.  We opted for the latter.  I used a chocolate cake with a French vanilla frosting, and then topped each cone with colored sprinkles.  The kids – and adults – gobbled them up.  They were definitely a hit.

To transport them, we cut X shapes into two cereal boxes and set the cones down in the resulting holes.  They stayed upright in a cooler and were ready to go when we got there.

Cupcake cones were such a success that I plan on using them next year too.