HALLOWEEN CUPCAKE CONE GHOSTS

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Halloween Cupcake Cone Ghosts image

Looking for a delicious Halloween dessert? Then check out this creative ghost cupcake made using Betty Crocker™ Super Moist™ devil's food cake mix and semisweet chocolate chips.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h18m

Yield 30

Number Of Ingredients 6

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)

Steps:

  • Heat oven to 350°F. Make cake batter as directed on box. Fill each cone with 2 tablespoons batter. Refrigerate remaining batter. Stand cones upright in muffin pan. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.
  • Place paper baking cup in each of 18 regular-size muffin cups. Use remaining batter to fill muffin cups about two-thirds full. Bake and cool as directed on box for cupcakes. Save for another use.
  • In medium bowl, place 1 1/2 cups of the powdered sugar. Add marshmallow creme; stir, pressing mixture against side of bowl until it clumps together. Knead on work surface, gradually adding remaining 1/2 cup powdered sugar until dough is smooth. Generously sprinkle powdered sugar on work surface and hands. Shape fondant into 12 balls (1 1/2 inches each) on work surface; flatten each to 5 1/2-inch circle.
  • Lightly spray serving platter with cooking spray to prevent cupcakes from sticking to plate. Turn 1 cone upside down, and place 1 fondant circle over cone, draping fondant to form ghost body. Place 2 miniature chocolate chips on face for eyes and 1 for mouth; if necessary, moisten fondant with a little water so chips stick. Store covered.

Nutrition Facts : Calories 210, Carbohydrate 44 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1Ghost, Sodium 100 mg, Sugar 35 g, TransFat 0 g

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