They are pretty classic other than the cupcake top and cone are dipped in white chocolate. But here is what I did:
Made my mix (I just used box:White Rainbow chip) and then divided the mix into 12 cupcakes and placed a cone upside down into the center of each and baked as normal. Once perfect I removed them to cool and then removed their wrappers. I melted white chocolate Ghirardelli chips in the double boiler and started dipping. Dip and roll the tops of the cupcake and cone in the chocolate to make a yummy chocolate coating like Picture 1. Let the chocolate drip and just place each one on wax paper (the chocolate creates a melting ice cream effect). After those sat a few minutes the chocolate was hardened and they were ready to frost, which i did in Picture 2. Now the chocolate glaze for the hot fudge effect in Picture 3 (Chocolate Duncan Hines Glaze). Add sprinkles! And make sure to add the sprinkles before the glaze sets because once it does, they won’t stick. And the cherry on top!
Things are tough all over, cupcake, an’ it rains on the just an’ the unjust alike…except in California. -Alan Moore