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Preheat oven to 350 degrees.
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1. Measure everything except eggs and add directly into your mixer bowl.
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2. Mix on low speed just until incorporated.
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3. Beat on high speed for 2 minutes.
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4. Add eggs, beat on high speed again for 2 minutes.
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5. Transfer batter into a container with a pour spout (like a Pyrex measuring cup).
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6. Pour batter into ice cream cones. Leave a half an inch between the batter and the top of the cone, for frosting later. Place cones in muffin tins.
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7. Bake at 350 degrees for about 20 minutes or until a cake tester comes out clean.
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To make the vanilla and chocolate buttercream frosting:
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1. Beat butter until creamy; scrape bowl.
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2. Add 5 cups of sifted powdered sugar, milk, and vanilla. beat until combined.
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3. Add more powdered sugar until you get to the consistency you want (not too stiff so that its hard to pipe).
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4. Take out half of the buttercream and set aside. This is your vanilla buttercream.
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5. Add the cocoa powder to the remaining half and beat to combine. You might need to add a little milk if it's too stiff. This is your chocolate buttercream.
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To assemble the cupcakes:
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1. Pipe frosting onto cooled cupcakes with a large star tip (or a Ziploc bag with the corner snipped off).
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2. Top with sprinkles.
