For the Cupcakes:

1. Preheat the oven to 350°F. Place an empty ice cream cone upright in the cavity of two 12-cup muffin pans.
2. Prepare the cake batter according to the recipe instructions.
3. Evenly divide the batter into the ice cream cones, filling each cone a little more than half of the way full. There should be about a 1/2-inch clearance between the batter and the top of the cone to give enough space for the cake to rise.
4. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Carefully remove the pans from the oven. Let cool for 10 minutes in the pans before transferring to cooling racks to cool completely.

For Decorating:

1. Prepare the frosting according to the recipe instructions. 
2. To decorate soft-serve-style: Place the frosting in a piping bag fitted with a large star tip. Pipe two full swirls of frosting on top of the cupcake.
3. To decorate scoop-style: With a mini cookie scoop, scoop out the frosting and place directly on top of the cake.
4. Top with sprinkles and other garnishes. Serve immediately.