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Recipe Added: 2/28/2012
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24 pointed ice cream cones
1 chocolate cake mix + ingredients on box
1 12-oz bag dark chocolate Candy Melts
1-2 cpps leaf sprinkles
Straight pretzel sticks |
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- Cover top of a large spring form pan with aluminum foil, wrapping around several times.
- Use a small knife or scissors to make a tiny slit in the center.
- Push pointed tip of ice cream cone through slit until the tip rests on bottom of pan.
- Repeat with remaining cones (may need to bake these in two batches).
- Make cake mix according to box, and spoon into cones, filling about 2/3 full.
- Bake at 350F° for about 15-20 minutes. Cool cones before removing from foil.
- Use a knife to cut points off cones. Score around edge with knife and then snap off tip.
- Trim off tops of cupcakes to make a flat “bottom”.
- Melt candy melts in microwave in 30 second increments, stirring in between, until melted and smooth.
- Dip the flat end of the cone into the chocolate, coating it completely.
- Dip chocolate into a bowl filled with leaf sprinkles.
- Set coated cone on parchment paper to harden.
- Place remaining chocolate into a small zip-top bag and clip a corner.
- Pipe a bit of chocolate on the top of each tepee and then stick 3 pretzel sticks into the top.
- After chocolate has hardened up, serve and enjoy.
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| Notes See attached Instruction document with pictures. |
| Websites |
Read More . . . |
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Tepee Cupcakes |
| | Tepee Cupcake Instructions |
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