Make a batch of your favorite brownie batter.
Spoon it into the ice cream cones, until it’s level with the top.
Stand the cones up in a muffin pan, and bake according to the brownie recipe. Continue adding time, until a toothpick inserted in the center of a cupcake comes out with just a few crumbs.
Let the cupcakes cool. Then, frost them, or add a scoop of ice cream to the top.
If you decide to serve your cupcakes with a scoop of ice cream, fill the cones only two-thirds full with batter. This will give you a flat top for the ice cream to sit on.
To transport your cupcakes, place each one in a pint-sized canning jar, and carry them in a canning case. This will keep them from knocking over.