Grasshopper Cupcake Cones

Preheat oven to 350ºF. Stand each wafer cone in the cups of two 12-cup muffin pans. Prepare cake mix according to package directions. Fill each wafer cone 2?3 full with batter. Bake 18 to 20 minutes, or until a toothpick inserted in center of cupcake comes out clean. Cool completely on wire rack.

While cupcake cones are cooling, prepare ice cream. Place crushed cookies in a shallow dish or pie plate. Carve out 24 small scoops of mint chip ice cream; roll in crushed cookies. Place cookie-coated scoops on a baking sheet lined with wax paper; freeze until firm.

When cupcakes are cool, slice off rounded tops from each and discard. Top each one with a prepared ice cream scoop. Garnish with 1 Tbsp. fudge sauce and 1 Tbsp. whipped topping.