This post contains affiliate links. One of my favorite things is taking a box of cake mix or brownie mix and turning it into something spectacular. These Upside Down Ice Cream Cone Cupcakes are just that! I’m thrilled with how they look. It makes me think of having something “tump over.”
Table of Contents
Tumped Over?
Have you ever heard someone say something “was tumped over” or “got tumped over?” I think it might be a Texas colloquialism, or possibly a Southern thing. It basically means something is dropped and is tipped over or dumped out. When one of my kids accidentally knocks something over, I tend to say it’s been “tumped over.”
One thing that is an absolute travesty when you’re a kid is when you tump over your ice cream cone. These Ice Cream Cone cupcakes definitely got “tumped over,” but they sure are tasty!
Upside Down Ice Cream Cupcakes
One of my favorite ways to frost cupcakes is with an ice cream scoop. I can’t tell you exactly why I love it, but it always looks so cute on a cupcake. It just looks like you put a perfect little scoop of ice cream on top of a cupcake that doesn’t melt.
These cupcakes are pretty straight forward. I usually just follow the directions on the chocolate cake mix.
Frost the Cupcakes
Once the frosting is made and the cupcakes are completely cool, use an ice cream scoop to add a big dollop of frosting onto the top of the cupcake.
I recommend popping these into the fridge while you’re melting the chocolate for the next steps for decorating these cupcakes, especially if your kitchen is a bit hot from baking. Those ice cream scoops of frosting can slide right off the cupcakes if they get a little too warm, and it will drive you crazy.
Making the Dipped Cones
Lay out a piece of wax paper. Fill a shallow bowl with sprinkles.
Melt the Ghirardelli chocolate until melted and smooth. I find melting at 30 second increments and stirring each time is the best way to make it smooth and melted.
Then, dip the edge of each cone into the melted chocolate and immediately dip into the bowl of sprinkles. Set each cone on the wax paper to allow to dry. If you need these to dry fast, put them in the freezer for a few moments.
Decorating the Cupcakes
You might need to heat the melted chocolate up a little more before transferring the rest of it to a squeeze bottle. I heat it for 10-20 seconds just to make it easier to get it into the bottle.
While the cones are drying, pipe the melted chocolate onto the frosting to look like hot fudge.
Immediately sprinkle some confetti sprinkles onto the chocolate before it dries. Top each cupcake with a ice cream cone and maraschino cherry with the stem. You’ll want to work fairly quickly at this so that the cherry can stick to the chocolate before it dries.
Then, let the chocolate dry before serving. If you’re short on time, you can carefully place these into the fridge or freezer for a few minutes to dry them.
More Fun & Whimsical Cupcake Ideas
- Rainbow Unicorn Cupcakes
- Aladdin’s Blue Genie Cupcakes
- Campfire Cupcakes
- Love Bug Monster Cupcakes
- One Eyed Alien Cupcakes
- Bomb Pop Cupcakes
- S’mores Cupcakes
- Happy New Year Ball Drop Cupcakes
- Halloween Shards of Glass Cupcakes
Upside Down Ice Cream Cone Cupcakes
Fancy your chocolate box cake mix into these Upside Down Ice Cream Cone Cupcakes
Ingredients
Cupcakes
- 1 box of chocolate cake mix
- Eggs
- Water
- Oil
- Gold foil cupcake liners
Funfetti frosting
- 1 cup unsalted butter, softened
- 4-5 cups powdered sugar
- 1/4 cup heavy whipping cream
- 2 teaspoon pure vanilla extract
- 1/2 cup rainbow confetti sprinkles
- medium ice cream scoop
Ice Cream Cupcake Toppings
Instructions
Cupcakes
- Preheat oven to 350 F degrees.
- Follow the directions on the back of the box of the cake mix with the water, eggs, and milk.
- Scoop the batter into the cupcake liners and fill about 3/4 way full.
- Bake in the oven for 20-21 minutes.
- Allow to cool completely.
Frosting
- Using an electric mixer beat the butter on medium speed until creamy.
- Mix in the powdered sugar, heavy whipping cream, and vanilla extract until combined and smooth.
- If the frosting is to thin, mix in 1/4 cup more of powdered sugar.
- Fold in the sprinkles.
Decorate the Cupcakes
- Once the frosting is made and the cupcakes are completely cool, use an ice cream scooper to scoop a big dollop of frosting onto the top of the cupcake.
- Lay out a piece of wax paper. Fill a shallow bowl with sprinkles.
- Melt the Ghirardelli chocolate until melted and smooth. Melt at 30 second increments and stirring each time is the best way to make it smooth and melted.
- Then, dip the edge of each cone into the melted chocolate and immediately dip into the bowl of sprinkles. Set each cone on the wax paper to allow to dry.
- Transfer the rest of the melted chocolate to a squeeze bottle.
- While the cones are drying, pipe the melted chocolate onto the frosting to look like hot fudge.
- Immediately sprinkle some confetti sprinkles onto the chocolate before it dries.
- Top each cupcake with a ice cream cone and maraschino cherry with the stem. You'll want to work fairly quickly at this so that the cherry can stick to the chocolate before it dries.