For the Cupcakes:

1. Preheat oven to 350°F. Place one ice cream cone in the bottom of each muffin tin, 24 times, filling 2 muffin pans completely. Set aside.
2. Prepare cake batter as directed on the box. Fill each cupcake with about 1/4 cup of cake batter. Carefully place pans in the oven and bake until tops are puffy and spring back when lightly touched in the center, about 15 minutes. Remove from oven and let cool completely.

For the Frosting:

1. In the bowl of your mixer, beat butter, milk and vanilla on low speed until smooth and combined.
2. With the mixer on low, slowly add powdered sugar until just combined.
3. Increase mixer speed to high and beat for a minute and a half.
4. If frosting is too thick, add milk a tablespoon at a time until desired consistency is reached.
5. With a spatula, or a piping bag fitted with a jumbo open star tip, frost your cupcakes.
                  - If leaving undipped, sprinkle immediately with sprinkles and top with a cherry candy.
                  - If dipping, place cones in the refrigerator for about an hour so the frosting can chill.

For the Chocolate Shell:

1. In a microwave safe bowl, heat chocolate chips and shortening for a few minutes, stopping every 30 seconds to stir thoroughly until smooth.
2. Dip cupcake cones in the chocolate, allowing excess chocolate to drip off for a second before placing right side up.
3. Immediately sprinkle with sprinkles and top with a candy if desired.