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Halloween Cupcake Cone Ghosts

halloween cupcake cone ghosts Dessert
Halloween Cupcake Cone Ghosts
  • Prep 60 min
  • Total 1 hr 18 min
  • Servings 30

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. MORE+ LESS-

Updated September 10, 2014
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix

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)

Steps

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  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.

Expert Tips

  • The fondant is very forgiving and can be pinched back together if it tears.
  • Be sure to use extra powdered sugar for your hands and the work surface as you are working with the fondant to avoid sticking.
  • You can make the cupcake cones and press out the fondant up to a day ahead. (Be sure to keep the fondant tightly covered to keep it from drying out.) Wait until just before serving to drape fondant over cone; otherwise, it will stretch and sag over time (especially in warm temperatures).

Nutrition Information

Nutrition Facts

Serving Size: 1Ghost
Calories
210
Calories from Fat
30
% Daily Value
Total Fat
3 1/2g
5%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
15mg
4%
Sodium
100mg
4%
Potassium
30mg
1%
Total Carbohydrate
44g
15%
Dietary Fiber
0g
0%
Sugars
35g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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