Make some Ice Cream Cone Cupcakes

INGREDIENTS
1 box Devils Food Chocolate Cake Mix
1/4 cup oil (follow package instructions)
1 cup water (follow package instructions)
3 eggs (follow package instructions)
1 package flat-bottomed ice cream cones
Optional Toppings: chocolate cookie crumbles, sprinkles, chocolate chips
Consider Substituting: 1/3 cup room temperature brewed coffee for a robust, gourmet flavor.

INSTRUCTIONS

1. Preheat oven to 350°F.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, milk, coffee, butter and vanilla extract. With an electric mixer, blend the ingredients on low speed just until incorporated.
3. Once mixed, beat the mixture on high speed for 2 minutes. Add the eggs, then beat on high speed for an additional 2 minutes.
4. Transfer the batter into a container with a pour spout (a liquid measuring cup, for example), then carefully pour the batter into each ice cream cone, filling each 2/3 of the way full.
5. Place the cones on a cookie sheet and bake for 18-20 minutes, or until an inserted toothpick comes out clean. Frost with Creamy Marshmallow Frosting (see recipe below) and decorate with your choice of toppings.

Creamy Marshmallow Frosting

INGREDIENTS
1/2 cup sugar
2 tablespoons water
1/2 teaspoon vanilla
2 egg whites
2 cups (one 7-ounce jar) marshmallow cream topping

INSTRUCTIONS

1. Boil 6-8 ounces of water in a medium-size saucepan. In a small heat-proof mixing bowl, combine the sugar, egg whites and water, then place the bowl on top of the saucepan to create a double boiler.
2. Use an electric mixer to whip the mixture until soft peaks form. Add the marshmallow cream and continue beating into stiff peaks. Remove from heat.
3. Blend in the vanilla extract on low speed. Use a spoon to frost your Ice Cream Cone Cupcakes.