Pumpkin Dipped Cupcake Cones Recipe
24 cake cones
2 tsp pumpkin pie spice
Orange melting chocolate
Green food color
Orange food color
Piping tip number 3
Piping tip 2A
PREHEAT the oven to 350F and prepare cake batter according to the box instructions. Add 2 tsp of pumpkin pie spice to your batter and spoon batter into the cones until they are ⅔ full (do not overfill). Bake your cones for 10-15 minutes or until a toothpick comes out clean. Let them cool completely.
TAKE ¼ cup of your Pillsbury white frosting and dye it green. Place the green frosting in a piping bag fitted with a piping tip number 3. Dye the remaining frosting orange. Place the orange frosting in a piping bag fitted with a 2A piping tip.
PIPE a dollop in the center of your cupcake and create a pumpkin shape by piping lines of frosting along the edge of the dollop. Repeat for all the remaining cupcakes and freeze the cupcakes for 15 mins.
While your cupcakes set, melt your orange colored chocolate. Take your chilled cupcake cone and dip upside down into the chocolate. Turn over and stand upright. Place a chocolate chip on top of the pumpkin to cream the stem. Allow the chocolate to slightly run down the sides of the cone.
After the chocolate sets, pipe vines on the chocolate chip stem with the green frosting.
Calories (Calories from Fat ), Total Fat g (Saturated Fat g, Trans Fat g), Cholesterol mg, Sodium mg, Total Carbohydrate g (Dietary Fiber g, Sugars g), Protein g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.