• Preheat the oven to 350°F (176°C). Place one ice cream cone upright in each cup of a standard muffin pan. The cones should stand on their own, but if any feel unstable, gently press a small piece of aluminum foil around the base to help keep them in place. Set aside while you prepare the batter.
  flat bottom ice cream cones
• In a small mixing bowl combine the flour, baking powder, baking soda, and salt.
  1 1/4 cups (150g) all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
• In a large mixing bowl combine the butter, vegetable oil and sugar beat using an electric mixer, 1-2 minutes until fluffy.
  6 Tbsp (86g) unsalted butter, 2 Tbsp (25g) vegetable oil, 3/4 cup (149g) granulated sugar
• Add in the eggs, sour cream, milk, and vanilla extract. Beat with the electric mixer.
  2 large eggs, 1/2 cup (113g) sour cream, 1/4 cup (57g) milk, 1/2 Tbsp vanilla extract
• Gradually add the flour mixture to the wet ingredients, mixing just until the flour is incorporated. If you want to add sprinkles, I recommend adding ¼ cup of rainbow sprinkles now.
• Add 3 tablespoons of batter into each ice cream cone, filling ½ full. Avoid overfilling, as adding more can cause the cupcakes to overflow while baking. Bake for 17–25 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cupcakes to cool completely before adding the frosting.

Vanilla Frosting

• Notes: this frosting recipe makes enough frosting to frost 20 cupcakes if using version B (see below). This recipe will also make enough frosting to frost 6 cupcakes using version A and 6 cupcakes using version B. But if you want to frost all 20 cupcakes using version A, I recommend you double the frosting recipe as that method uses a lot more frosting.
• In a mixing bowl, combine the butter, vanilla extract and salt, beat using an electric mixer until fluffy, 1-2 minutes.
  1¼ cups (283g) unsalted butter, 1 Tbsp vanilla extract, 1/8 tsp salt
• Gradually add the powdered sugar and 1.5 tbsp of milk or heavy cream, mixing on low until combined.
  3–5 cups (340–568g) powdered sugar, 1½–3 Tbsp milk or heavy cream
• Taste as needed to determine if you want more powdered sugar. If the frosting becomes too thick, add 2-4 tablespoons of milk or heavy cream.

Assemble

• You have 2 options. Version A resembles more of an ice cream look with the melted chocolate, while version B has the swirled frosting.
• Version A: Using a large cookie scoop, scoop buttercream frosting into the scoop as you would with ice cream. Use the cookie scoop release trigger to gently drop the frosting on top of each cupcake. Using a large cookie scoop to scoop the frosting will give the effect that the frosting is ice cream. Melt 2-3 squares of chocolate candiquik and 1/2 tbsp vegetable shortening in the small bowl. Microwave on 50% power for 2-3 minutes until the chocolate is melted. Stir to combine everything. Allow the chocolate to cool for about 3 minutes. Use a spoon to spoon the chocolate on top of each cupcake. The chocolate should naturally harden and drip down some. Pipe a dollop of frosting (it will look like whipped cream) onto each cupcake. Then finished with sprinkles and a maraschino cherry.
  2-3 squares Chocolate Candiquik or ⅓ cup candy melts, 1/2 Tbsp vegetable shortening or coconut oil, sprinkles, maraschino cherries
• Version B: Fit a piping bag with a star piping tip. Fill the bag about 3/4 full with frosting. Pipe the frosting onto the cupcakes. Decorate with sprinkles.