Ingredients

• 1 (16 oz) package Gluten Free Chocolate Cake Mix or Yellow or Chocolate Grain Free Cake Mixes
• 12 flat-bottomed Gluten Free Ice Cream Cones
• 1 (16 oz) container Frosting
• 2 cups Shredded Coconut
• Green Food Coloring
• Chocolate Peanut Butter Eggs

Instructions

1. Preheat oven to 350°F (325°F if using a dark pan).
2. Prepare cake mix according to package directions. Place ice cream cones in a muffin pan.
3. Carefully pour or pipe the batter into the ice cream cones, filling them about two-thirds full.
4. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before decorating.
5. While the cupcakes cool, mix shredded coconut with green food coloring in a small bowl. Stir well to combine.
6. To assemble, frost the cupcake cones, dip them in the colored coconut, and top with peanut butter chocolate pieces. Enjoy!