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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (44g) Recipe makes 24 servings |
||
| Calories 186 | ||
| Calories from Fat 51 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.7g | 8% | |
| Saturated Fat 1.0g | 4% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 182mg | 7% | |
| Potassium 35mg | 1% | |
| Total Carbohydrate 32.7g | 10% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 23.9g | ||
| Protein 1.3g | 2% | |
1 (18 ounce) cake mix, any type (plus ingredients required on the box)
White Chocolate Filled Chocolate Cupcakes
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From: Realtor by day, Chef by night
On Aug 22, 2009
These were a big hit with my 6 year old daughter and her friends at camp. I made these for her end of summer party. I filled mine about 2/3 to 3/4 of the way full and baked them for 28 minutes before they were done. I used a Duncam Hines Dark Chocolate Fudge cake mix but made my own frosting using Wilton's Chocolate Buttercream Icing, Decorator Icing/Frosting #386333. They tasted really good and looked absolutely adorable. Thanks Lennie!
From: Chef #288183
On Jul 16, 2009
I used "Betty Crocker Super Moist White Cake", and regular (4.5g) ice cream cake cups, filled more like 2/3 full, baked in 350F for about 20-22 minutes. Made 24 cupcakes. I used a mini muffins (24) pan, lined every other cup with a mini muffins paper. Because of the paper, the ice cream cake cups fits snug and stood up perfectly! If you have 2 of those mini muffin pans, you should be able to bake just one batch. I also used the trick of poking a hole at the bottom to cool. For transporting, I was able to fit all 24 back in the mini muffin pan that lined with the paper I used earlier. I didn't ice the cakes; instead, I brought a can of whipped cream, and topped it off as I was handing out the cakes!
From: snuqueen
On Dec 7, 2004
These worked great...I found that I filled them a little over 1/2 full, and they rose just like a scoop of ice cream! With cream cheese frosting, they looked just like ice cream cones. They don't keep very well, so make them for a crowd and eat them quickly. The cones get soggy if you keep them for long.
From: TheDancingCook
On May 28, 2004
The preschoolers loved these! Very easy to make. I frosted half of them with chocolate and the other half french vanilla frosting, both with colored sprinkles. The only problem I had was trying to transport them from home to the school...I took a rectangle-shaped cardboard box from the bottom of a 24 pack can of canned soda or canned good packaging and cut out the holes to fit in the cones. Thanks for suggesting this one, Lennie!
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