(image via CupcakeBlog)

• 2 cups flour
• 2 cups sugar
• 1/2 cup unsweetened cocoa powder
• 1-1/2 teaspoons baking soda
• 1-1/2 cups milk
• 1/2 cup butter
• 2 teaspoons vanilla
• 2 eggs
  

Directions:

1. measure out everything but the eggs directly into your mixer bowl
2. mix on low speed just until incorporated
3. beat on high speed for 2 minutes
4. add eggs, beat on high speed again for 2 minutes
5. transfer batter into a container with a pour spout (like a pyrex measuring cup)
6. pour batter into ice cream cones, leave a good half inch between the batter and the top of the cone
7. bake at 350 for about 20 minutes or until cake tester comes out clean

• 2 sticks butter
• 7 cups powdered sugar, sifted
• 1/4 cup milk1 teaspoon vanilla
• 1/4 cup cocoa powder
  

Directions:

1. beat butter until creamy, scrape bowl
2. add 5 cups of sifted powdered sugar, milk, and vanilla, beat until combined
3. add more powdered sugar until you get to the consistency you want (not too stiff so that its hard to pipe)
4. take out half of the buttercream and reserve, this is your vanilla5. add the cocoa powder to the remaining half and beat to combine, you might need to add a little milk if its too stiff, this is your chocolate buttercream
   

Assembly:

1. pipe frosting onto cooled cupcakes with a large star tip
2. top with sprinkles