Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, cut out strips of foil and wrap them around the ice cream cone. You don't need to cover the bottom with foil. Place them into a cupcake tin
Mix together the butter and caster sugar, ideally using an electric mixer, until smooth and fluffy. This takes 2-3 minutes
Add the eggs, milk and vanilla extract and whisk well
Whisk or fold in the self raising flour gently
Divide the mixture between the 12 cones
Bake them for 25 minutes or until they are golden brown and a thin skewer inserted in the centre comes out clean. Carefully remove the foil and leave to cool completely on a cooling rack
Make the buttercream by mixing together the butter and icing sugar, then add the vanilla extract and milk, and mix until smooth. For best results use an electric mixer to do this. You can add a little more milk if the buttercream is too stiff
Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon
Insert a third of a chocolate flake into each one and add your choice of sprinkles
Store in an airtight container in a cool place and eat within 3 days
Notes
Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread for the cupcakes and unsalted butter for the buttercream.
You need to use the ice cream cones with flat bottoms to be able to bake these in a cupcake tin. Askeys are a brand I know of that sell them.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.