In a large bowl, tear apart your cupcakes until you have fine crumbs. Add your frosting one tablespoon at a time, mixing until the cake clumps into one big mass but isn’t sticky. Roll the cake pop dough into 12 balls about 1 1/2 – 2 inches across (or whatever the size of the top of your mini ice cream cones are).
Melt your candy melts in the microwave using 20 second increments until they can be stirred smooth. Dip your mini ice cream cones in the candy melts and then roll in your sprinkles. Set aside to harden.
Fill the mini cones with sprinkles. Dip the cake balls into the candy melts so that about 1/3 of the cake ball is covered. Press the cake ball into the cone. If you plan on adding wings, dip the rounded end of your almonds into the candy melts and press them into the cake ball. Place the cake cones onto a parchment paper lined baking tray and freeze until the candy melts have completely hardened (2-3 minutes).
If needed, warm the remaining candy melts until you can stir them smooth. Dip the cake cones into the candy melts until they’re completely covered, then gently shake off the excess before placing them back onto the parchment.
Once the candy melts have hardened completely, pipe eyes, beaks and feet onto the cake cones using orange, black and white icing in a 20 second consistency.