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Autumn Tepee Chocolate Cupcake – Best Fast Healthy Thanksgiving Food & Snack For Kid

  1. Cover the entire top of a large springform pan with aluminum foil, wrapping it around several times.
  2. Use a small knife or scissors to make a tiny slit in the center.
  3. Push the pointed tip of one ice cream cone through the slit until the tip rests on the inside bottom of the pan.
  4. Repeat this with the rest of the cones (depending on the size of your pan you may need to bake these in two batches).
  5. Preheat oven to 350F degrees.
  6. Make cake mix according to box, and spoon or pipe into cones, filling them about 2/3 full.
  7. Bake at 350F degrees for about 15-20 minutes.
  8. Allow them to cool before removing.
  9. Use a knife to cut the points off of each cone. I scored around the edge with the knife and then just snapped the tip off with my fingers.
  10. Trim off tops of cupcakes to make a flat β€œbottom”
  11. Melt candy melts in microwave in 30 second increments, stirring in between, until melted and smooth.
  12. Dip the flat end of the cone into the chocolate, coating it completely.
  13. Dip chocolate into a bowl filled with leaf sprinkles.
  14. Set coated cone on parchment paper to harden up.
  15. Place remaining chocolate into a small zip-top bag and clip a corner.
  16. Pipe a bit of chocolate on the top of each tepee and then stick 3 pretzel sticks into the top.
  17. After chocolate has hardened up, serve and enjoy!!!

Many thanks to https://easybaked.net/ Visit them for even more!


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