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Credit: Emily Kinni

Recipe Summary

15 mins
1 hr
45 mins
makes 12 cupcakes


Ingredient Checklist


Instructions Checklist
  • Set a tray aside that will fit into your freezer. Mix half of the frosting (you should have about two cups) with the food coloring.

  • Spread the green frosting on the sugar cones using a small offset spatula or butter knife. (It helps to hold the sugar cone at the bottom or put your middle and index finger inside.) Decorate the cones with as desired. Place the decorated cone on the tray. When all 12 are decorated, carefully transfer them to the freezer and chill for at least 15 minutes, or until firm.

  • Meanwhile, spread the remaining of the frosting on the cupcakes.  When the cones are hard to the touch, press one into each frosted cupcake.

Chef's Notes

*Get the recipe for chocolate cupcakes here
**Get the recipe for vanilla frosting here

Note: Cupcakes are best eaten the day they’re made, but will keep up to 2 days in an airtight container.

Nutrition Facts

650 calories; fat 40g; cholesterol 125mg; sodium 210mg; protein 3g; carbohydrates 73g; sugars 53g; fiber 1g; iron 1mg; calcium 69mg.