Ice Cream Cone Cupcakes

Cupcakes: Heat oven to 350°F. Line 12 regular-size (21⁄2-in.-diam) muffin cups with paper or foil liners.

Whisk flour, sugar, cocoa, baking soda and salt in a large bowl to mix. Add oil, vinegar, vanilla and 1 cup cold water; stir until blended. Divide between muffin cups.

Bake 22 to 25 minutes until a wooden pick inserted in centers of cupcakes comes out dry. Cool in pan on a wire rack 10 minutes before removing cupcakes to rack to cool completely.

Frosting: Combine confectioners sugar, butter and 3 Tbsp milk in a medium bowl; beat with mixer on medium speed until smooth and creamy, adding remaining 1 Tbsp milk if needed.

Remove 2 Tbsp frosting to a small bowl; stir in about 1⁄2 tsp cocoa powder to tint light brown. Remove 2 Tbsp frosting to another small bowl; tint pink with red food color.

Using a serrated knife, cut each wafer cookie in half crosswise. Trim edges to make ice cream cones.

Frost cupcakes with remaining white frosting. Place a cone on each. Spoon on a small dollop of tinted ice cream and add sprinkles.

Planning Tip: Can be made up to 2 days ahead. Store airtight at room temperature.