Chocolate Malt Cones
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Updated Feb 27, 2023
Betty Crocker™ Super Moist™ devil’s food cake mix and frosting come together in this wonderful chocolate malt cones that are garnished with cookies – a delicious dessert treat.
Chocolate Malt Cones
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- Prep Time 30 min
- Total 2 hr 0 min
- Servings 24
- Ingredients 8
Ingredients
- 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 3 eggs
- 24 flat-bottom ice cream cones
- 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
- 24 tubular-shaped pirouette cookies (from 14-oz can)
- 24 maraschino cherries, patted dry
Instructions
-
Step1Heat oven to 350°F. Make cake mix as directed on box for cupcakes, using 1 1/4 cups water, 1/2 cup oil and 3 eggs. Fill 12 ice cream cones about half full, using slightly less than 1/4 cup batter for each. Stand cones in muffin pan. Refrigerate remaining batter until ready to fill and bake remaining cones.
-
Step2Bake 20 to 25 minutes or until toothpick carefully inserted in center of cupcake comes out clean. Remove cones from pans to cooling rack. Cool completely. Repeat with remaining batter and cones.
-
Step3Frost cupcakes with frosting. Cut cookies in half crosswise; push 2 cookie halves into each cupcake to look like straws. Top each cupcake with a cherry.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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