Ghost Cupcake Cones

Ingredients

• 1 box duncan hines devil's food cake betty crocker® supermoist®
• 12  ice cream cake cones 
• 7 oz marshmallow creme 
• 2 cups powdered sugar 
• 1 teaspoon semisweet chocolate chips miniature

Equipment

• bowl
• oven
• toothpicks
• muffin liners
• muffin tray

Directions

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.
2. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.
3. Place paper baking cup in each of 18 regular-size muffin cups. Use remaining batter to fill muffin cups about two-thirds full.
4. Bake and cool as directed on box for cupcakes. Save for another use.
5. In medium bowl, place 1 1/2 cups of the powdered sugar.
6. 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.
7. 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.
8. 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.