To disguise a cupcake as an ice cream cone is as easy as making a cupcake! Just whip up a batch (or 2) of your favorite flavor (I made Magnolia's vanilla-vanilla - recipe at the bottom of this page- and a mocha chocolate chip: devil's food mix with coffee instead of water, 1/2 bag of chocolate chips, a touch of cinnamon, and butter instead of oil). Fill your cake cones just as you would cupcake liners (1/2 - 3/4 full). Even if they overflow a bit, it just adds to the drippy ice cream look. Start testing after about 20 min. Mine seemed to take about 5 minutes longer than the recipe said it would. Oh, and I stood the cake cups up in cupcake tins and put those on top of cookie sheets so the bottoms wouldn't burn. I topped with Magnolia's vanilla buttercream and marachino cherries. It's a perfect summer treat. Yum!