squirrel those cones sound amazing, how do you keep them upright in the oven? do the cones not go soggy at all?
I have a job interview tomorrow!gulp. im so nervous about it coz it involves a lot of tests and i don't like them. never mind, i can only do my best huh.
Good luck on the interview!!!!
Here's how you can make the ice cream cone cupcakes without a special carrier that I just bought.
Take a 9 by 13 inch pan and put as many ice cream cones (with a flat bottom obviously! no pointed sugar cones!) standing up in the pan. You want them tight enough that they keep each other upright. Fill 2/3rds full with cake batter, any flavor you wish! Bake just like you would cupcakes (so probably 350 degrees). Keep an eye on them while they bake. But they might take about 20 minutes. If you overfill them, they will spill over the sides. If you underfil them, then they don't look very good!

So it's kind of tricky to get it just right.
Once baked and cooled, frost and put sprinkles on just like you'd do with any cupcake.
The ice cream cones get soggy after a day or so, but if you eat them the same day you make them, they taste awesome. They aren't incredibly crispy, but they aren't soggy either.
I ordered carriers from "Joy" ice cream cones... They aren't sold online, but if you buy some cones, on the side of the box is an order form. This carrier helps you keep the cones upright in the oven and also works great for transportation.
Without the carrier, transportation is nearly impossible. But what I had done once was use the empty ice cream cone boxes, turned them on their sides and cut holes the size of the bottom of the cones, then slid the finished cones into the holes. It helped keep them upright.
Attached are some pictures of some I made for a friend's kids' birthday party so you can see the progression. This was before I had the nifty carriers I love so much!