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Servings: 12
Prep Time: 25 Minutes
Cook Time: 35 Minutes

For Ice Cream Cone Cupcakes:
1. Position rack in middle of oven and preheat to 325 degrees F. Cut twelve 6-inch squares of foil and press them into 12 regular or mini muffin tins. Let the edges of the foil hang over. Place one cone in each cup, wrapping the foil around the cone to hold it sturdily.
2. Put the butter and chocolate in a heatproof bowl or the top of a double boiler and place it over a saucepan of simmering water. Stir until the butter and chocolate are melted and smooth.
3. In a small bowl, stir the flour, baking powder and salt. Set aside.
4. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar for about 1 minute. Mix in vanilla and scrape sides of bowl as needed. On low speed mix in the chocolate / butter mixture. Mix in flour mixture until batter is smooth, then add chocolate chips.
5. Fill each ice cream cone with about 1/4 cup batter (do not fill more then this). Bake for about 30-35 minutes, or until toothpick inserted comes out clean.
6. Let cupcakes cool and then frost with frosting.


For Frosting:
1. In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese and 1 Teaspoon vanilla extract until smooth and blended.
2. Stop the mixer, scrape the sides of the bowl and add the powdered sugar, mixing until smooth, for about 1 minute, on medium speed.
3. Frost ice cream cone cupcakes and decorate with sprinkles.