Reviewer:

Reviewed: Mar. 19, 2012

These were cute and the kids had fun making them, but was I the only one who had problems with *stale tasting* cups? It could have been the cones I used, but they came out tasting chewy ... kids pretty much ended up eating the cake out of the cone and chunking the rest.

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Reviewer:

Litegal1

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Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Reviewed: Mar. 14, 2012

I good way to transport these, take a shirt box (top and bottom) and cut 12 or 24 holes in the top to fit the cup cakes.

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Reviewer:

Kelly B

Cooking Level: Intermediate

Living In: Goodrich, Michigan, USA

Reviewed: Feb. 9, 2012

Here is the adjustment that I made: I cooked the cupcakes in cupcake pans, cooled, and removed wrappers. I put a portion of icing on the top of the cupcake, turned it upside down and stuck it to the top of the cone. I then frosted the remaining cupcake that was sticking up, and decorated it. Thus no soggy cone.

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Reviewer:

Liz

Reviewed: Nov. 3, 2011

omg i remember these, me& a friend made these when i was 10 her 13.im 35 now these are soo easy to make,and the kids thought we were the smartest&the most awesome-est that walked the earth! what i love is there simple&easy to clean up!!!!and cheap& you get the best hugs&a grin..they work every-time&asked to keep making them!! 5 stars for the memory's & posting!! x

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Reviewer:

MEL ;)

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Santa Cruz, California, USA

Reviewed: Oct. 9, 2011

I was able to make them 12 hrs in advance with no sogginess. Held off on frosting them till a couple hours prior to serving. Cooked at 350 for 25 min. Filled scant quarter cup each and only had one overflow. They were a hit and i got asked for the recipe.

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Reviewer:

Koneri

Reviewed: Sep. 16, 2011

I needed a very last minute dessert to send to our kids school. This looked quick and easy. I did not use the semi-sweet chocolate, I used what I had on hand- white frosting with chocolate butter box cake and sprinkles. My 3/4th full of batter into the cones, was "too much" and sadly they overflowed while baking, in the muffin tins. I removed the excess cake that overflowed + thought that the cho-cake stains on the cones would look awful, but after putting the frosting and sprinkles on they looked fun + yummy anyways! I named them "chocolate explosion cup cone cakes". LOL! Wow..they taste good too! Good bye baking cups.. hello Cakes In A Cone!

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Reviewer:

monica

Reviewed: Sep. 10, 2011

def fill at least 2/3 to 3/4 or you dont have anything to frost. Also, cook at 350 for 15-18min or they overcook. tried with batter in cone and batter in cupcake holder with cone on top, by far the batter directly in cone upright is the most moist and comes out perfect!!!! used reg frosting not choc chips, thanks!!

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