Make your cupcakes according to the directions on the box. Set aside to cool.

Use a bread knife to cut about an inch off the open end of each sugar cone. It works best to score it first, then snap off the end.

Microwave for 30 seconds, then stir. Continue to microwave in 15 second increments, stirring in between, until completely melted and smooth. If necessary, add 1-2 tablespoons of shortening to thin the chocolate.

Dip a cone into the melted candy, rotating until completely covered.

Place on a cooling rack so that any excess chocolate drips down instead of collecting on the bottom. For easy cleanup, place a piece of wax paper or aluminum foil underneath to catch the falling chocolate.

Add sprinkles. You’ll want to do this after dipping each cone. If you wait too long, the chocolate will set, and the sprinkles won’t stick. Continue until all 12 cones have been decorated.

Place butter in a large mixing bowl and whip for 3-4 minutes, until light and fluffy. For best results, you’ll want the butter to be at room temperature. If it’s still cold, you’ll need to whip it a little bit longer.

Add the vanilla, then pour in the condensed milk a little at a time. Mix well. If the frosting needs to be thickened, you can add powdered sugar, a little at a time, until you get the desired consistency.

Fill an icing bag with the frosting and pipe onto cupcakes.

Top with the white sparkling sugar to get the effect of sparkling snow.

Top the cupcake with your Christmas tree.

If you have a star-shaped candy mold, make yellow stars and attach them to the top with a drop of melted green candy (optional)