Preheat the oven to 350 F.
Prep the batter according to the directions on the package, and place theice cream cones in the cupcake pan.
Divide the batter amongst the cones, filling each just above halfway full. Bake for 18 minutes and then remove the cupcake cones to cool fully.
While the cupcakes are cooling, prepare the pencil decorations. Use pink and yellow scrapbook paper to cut strips of paper to wrap around the base of the cone. Make the pink strips thinner than the yellow strips to resemble the eraser of a pencil.
Once the cupcake cones are cooled, wrap the yellow strip around the base of the cone and add a small piece of tape on the back to hold it together. Repeat this step with the pink strip over top.
Write a “2” on the cone to resemble a #2 pencil to finish off the base.
Pipe the yellow frosting using a round tip to create a tall swirl.
Place a Hershey’s chocolate kiss on top of each to finish off the cupcakes.