Recipes and Cooking Neapolitan Cupcake Cones 4.8 (4) Surprise! These cone cupcakes are actually a Neapolitan dessert featuring strawberry, chocolate, and vanilla cake. Decorate the Neapolitan cupcakes with your favorite frostings, sprinkles, and ice cream toppings. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 3, 2013 Print Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 45 mins Bake Time: 25 mins Cool Time: 45 mins Total Time: 115 mins Servings: 26 Yield: 26 to 32 (2 1/2-inch) cupcake cones Jump to Nutrition Facts Ingredients 26 - 32 ice cream cones with flat bottoms 1 package 2-layer-size white cake mix ½ teaspoon vanilla 1 ounce semisweet or bittersweet chocolate, melted 1 tablespoon unsweetened cocoa powder ¼ cup strawberry preserves Red food coloring 1 recipe Creamy White Frosting (see recipe, page 130) or two 16-ounce cans creamy white frosting Desired paste food coloring 1 cup Chocolate Butter Frosting (see recipe, page 131) or canned chocolate frosting Jimmies, sprinkles, nonpareils, and/or maraschino cherries (optional) Directions Preheat oven to 350°F. Wrap the bases of ice cream cones in foil. Stand each cone in a 2 1/2-inch muffin cup. If necessary, press additional foil into cups to secure cones. Prepare batter for cake mix according to package directions. Divide batter evenly among three bowls. Stir vanilla into batter in one bowl. Stir melted chocolate and cocoa powder into batter in second bowl. Stir strawberry preserves into batter in third bowl; tint batter pink using red food coloring. Spoon 1 tablespoon of the strawberry batter into the bottom of each ice cream cone. Add 1 tablespoon of the chocolate batter to each cone. Top each with 1 tablespoon of the vanilla batter; let batter settle in cones (see tip, page 8). Bake for 25 to 30 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool completely in muffin cups on wire racks. Divide Creamy White Frosting between two bowls. Tint one bowl of frosting using paste food coloring. Fill separate pastry bags fitted with large star or round tips with white frosting, tinted frosting, and Chocolate Butter Frosting. (For twist cones, spoon white or tinted frosting and chocolate frosting side by side into a pastry bag). Pipe frostings onto tops of cupcakes to resemble soft-serve ice cream. If desired, top with jimmies, sprinkles, nonpareils, and/or maraschino cherries. Tips There may be some leftover strawberry batter. Print Nutrition Facts (per serving) 298 Calories 12g Fat 47g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 26 Calories 298 % Daily Value * Total Fat 12g 15% Saturated Fat 3g 15% Cholesterol 3mg 1% Sodium 158mg 7% Total Carbohydrate 47g 17% Total Sugars 38g Protein 1g Vitamin C 0.3mg 2% Calcium 45mg 3% Iron 0.6mg 3% Potassium 50mg 1% Fatty acids, total trans 1g Folate, total 26.1mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.