Each serves 1.
Preheat oven to 350°F. Stand ice cream cones in muffin cups; crumple aluminum foil around cones to steady. Fill cones 1/2 to 2/3 full with batter. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Cool completely.
Create "ice cream" buttercream icing swirl using tip 1M. Sprinkle with sprinkles, jimmies or nonpareils.