Mix the brownies based on the directions on the box. Spray cupcake liners with cooking spray and fill with two tablespoons of brownie batter. You will need to cook these at a different time than stated on the box - about 24 minutes.

While in the oven, prepare a large baking sheet by covering with parchment paper. Cut sugar cones in half using kitchen scissors. Use half of the tops of the cone and half of the bottoms of the cone. Crunch up the remaining cones on the prepared baking sheet and spread out

Melt the semi sweet chocolate chips in the microwave in 30 second increments until melted. Drizzle chocolate and sprinkles over cone pieces, but leave some chocolate and sprinkles in the bowl.

With the leftover melted chocolate, dip the outer rim of the top of the cones and the pointy part of the end of the cones into the chocolate and then into sprinkles. Place them on the tray with the cones pieces and put it all in the freezer to hardened.

When the brownies are done, immediately stick the cone halves in the center of the brownies. The tops and bottoms should both go in the brownie with the broken end.

Add hot fudge into the inside of the brownies that are holding the top of the cones.

While they are cooling, cream the butter for the frosting in a medium bowl using an electric mixer. Add the hot fudge and vanilla and mix until combined. Add the powdered sugar and mix until combined.

When the brownies are completely cool, place the prepared frosting in a plastic bag and cut the tip. Pipe the frosting inside the cones and around the brownies with the cone ends.

For the brownies with the cone tops, drizzle hot fudge around the outside of the cone onto the brownies. Add the prepared cone pieces from the freezer. For the brownies with the cone ends, top the frosting around the cone with the prepared cone pieces from the freezer.

Serve immediately!