Ice Cream Cone Cupcakes

Preheat oven to 350 degrees.

1. Measure everything except eggs and add directly into your mixer bowl.
2. Mix on low speed just until incorporated.
3. Beat on high speed for 2 minutes.
4. Add eggs, beat on high speed again for 2 minutes.
5. Transfer batter into a container with a pour spout (like a Pyrex measuring cup).
6. Pour batter into ice cream cones. Leave a half an inch between the batter and the top of the cone, for frosting later. Place cones in muffin tins.
7. Bake at 350 degrees for about 20 minutes or until a cake tester comes out clean.

To make the vanilla and chocolate buttercream frosting:

1. Beat butter until creamy; scrape bowl.
2. Add 5 cups of sifted powdered sugar, milk, and vanilla. beat until combined.
3. Add more powdered sugar until you get to the consistency you want (not too stiff so that its hard to pipe).
4. Take out half of the buttercream and set aside. This is your vanilla buttercream.
5. Add the cocoa powder to the remaining half and beat to combine. You might need to add a little milk if it’s too stiff. This is your chocolate buttercream.

To assemble the cupcakes:

1. Pipe frosting onto cooled cupcakes with a large star tip (or a Ziploc bag with the corner snipped off).
2. Top with sprinkles.