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Preheat oven to 350°F. Mix cake mix using the package directions. Line 30 2-1/2-inch muffin cups with 6-inch pieces of foil. Place ice cream cones in cups and fill with a well-rounded tablespoon of batter, filling each about half full. Bake for 20 minutes or until a toothpick inserted comes out clean. Cool.
For the frosting, stir together confectioners’ sugar and cocoa in a medium bowl. In a large bowl, beat butter until smooth. Alternately add the sugar mixture and evaporated milk to the butter. Beat in vanilla and beat until light and fluffy.
Frost cupcake cones with frosting.