Recipe courtesy of Katie Lee Biegel
Recipe courtesy of Katie Lee Biegel
Show:
The Kitchen
Chocolate Nutty Cone Cupcakes
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- Level: Easy
- Total: 2 hr 20 min (includes cooling time)
- Active: 40 min
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 175
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 2 g
- Cholesterol
- 2 mg
- Sodium
- 179 mg
- Level: Easy
- Total: 2 hr 20 min (includes cooling time)
- Active: 40 min
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 175
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 2 g
- Cholesterol
- 2 mg
- Sodium
- 179 mg
Ingredients
Directions
- Prepare and bake the chocolate cake mix according to the package instructions for cupcakes. Let cool completely.
- Frost the cupcakes with the vanilla frosting. Top one cupcake with about 1 tablespoon chocolate sauce (it is best to do one cupcake at a time). Working quickly, before the sauce hardens, top with some sugar cone and salted peanuts. Repeat with the remaining cupcakes. Serve with vanilla ice cream on the side, if desired.
