Ghost Cupcake Cones

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Posted By: MomsDiner
Posted In:  Desserts
Page Views:  1168 views
Preparation Time:  60 minutes
Cooking Time:  20 minutes
Course: desserts
Cusine: north american


TOTAL TIME: 1 hr. 18 min


1 box Betty Crocker® SuperMoist® 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)


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.


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).

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Source: Betty Crocker

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