1 (18.25-ounce) package chocolate cake mix, batter prepared according to package directions
30 flat-bottomed ice cream cones
1 (16-ounce) container chocolate frosting
30 peanut butter cups, liners removed
Black decorating gel
60 candy eyes, or small candies
60 small green candies
- Preheat oven to 350°F.
- Fill ice cream cones half full with cake batter and place in muffin pans. Bake according to package directions for cupcakes. Let cool on wire rack.
- Frost the top of the cupcakes and place a peanut butter cup (right-side-up) on top of each.
- Using the black gel, attach the candy eyes and draw a mouth on the bottom half of the cone. At the top of the cone, make stitches with the black gel. For bolts, attach the green candy to each side of the cone with black gel. Cover loosely until ready to serve.
TIP: If they're available, use green ice cream cones and, if you can't find candy eyes, create eyes using old-fashioned button candy.
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