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Halloween Cupcake Cone Ghosts
Halloween Cupcake Cone Ghosts
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Prep Time:
1 hour
Total Time:
1 hour 18 minutes
Try our spooky ghost cupcakes, crafted with Betty Crocker™ devil's food cake mix and topped with semisweet chocolate chips for a tasty Halloween treat!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 12 flat-bottom ice cream cones
  • 2 cups powdered sugar
  • 1 jar (7 oz) marshmallow creme
  • 36 miniature semisweet chocolate chips (about 1 teaspoon)
Instructions:
  • Preheat the oven to 350°F. Prepare the cake batter according to the package instructions. Fill each ice cream cone with 2 tablespoons of batter and save any extra batter in the refrigerator. Place the filled cones upright in a muffin pan. Bake for 15 to 20 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely.
  • Line 18 regular-size muffin cups with paper baking cups. Fill each muffin cup about two-thirds full with the remaining batter. Bake and cool according to the instructions on the box for cupcakes. Save for later.
  • In a medium bowl, combine 1 1/2 cups of powdered sugar with marshmallow creme, stirring until the mixture clumps together. Knead on a work surface, gradually adding the remaining 1/2 cup of powdered sugar until the dough is smooth. Dust your work surface and hands generously with powdered sugar. Shape the fondant into 12 balls (1 1/2 inches each) and flatten each into a 5 1/2-inch circle.
  • Prepare a serving platter by lightly spraying it with cooking spray to ensure the cupcakes do not stick. Flip over one ice cream cone and cover it with one fondant circle, allowing the fondant to drape over the cone to create the ghost's body. Place two miniature chocolate chips on the fondant for eyes and one for the mouth. If needed, use a little water to help the chocolate chips stick. Store the assembled ghost cupcakes in a covered container.

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