Ice Cream Cone Cupcakes
Rich, chocolate cupcakes are easy to eat when they're disguised as ice cream cones.  Decorate with a swirl of frosting or whipped cream and don't forget the sprinkles!
(Makes 16)

Ingredients:
1 cup all-purpose flour
6 tablespoons cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
2 large eggs
1/2  teaspoon vanilla extract
1/2  cup milk
12 flat bottomed ice cream cones

Decorations:
1 can whipped cream
sprinkles, crushed Oreo cookies, nuts etc.,
Maraschino cherries (optional)

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Stand the ice cream cones in a 12-hole muffin tin.
3. Sift flour, cocoa, baking soda, baking powder and salt into a small bowl.
4. In a larger mixing bowl, beat together the softened butter and sugar until light and creamy.
5. Add the eggs one at a time, incorporating each fully before adding the next. 
6. Beat in the vanilla. Scrape down the sides of the bowl.
7. Gradually beat in half the flour mixture, then add half the milk, repeat with the remaining flour mixture
   and milk beating until smooth.  Do not over mix.
8. Fill the ice cream cones halfway with batter (no further or they will not cook thoroughly).
9. Bake for 18 - 20 minutes or until a toothpick inserted into the center of one comes out clean.
10. Cool in pans until completely cool.
11. Decorate with whipped cream (or ready made frosting) to look like soft serve ice cream, sprinkles
    and cherry - see photo.