Description
Spooky Ghostly Cupcake Cones with brown sugar batter and frosting ghosts. A festive Halloween dessert kids and adults love.
Ingredients
Scale
- 1/3 cup butter, softened
- 1/2 cup creamy peanut butter
- 1–1/2 cups packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2–1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup 2% milk
- 24 ice cream cake cones (about 3 inches tall)
- Frosting of your choice (vanilla, marshmallow, or cream cheese work well)
- Assorted jimmies and sprinkles (black, orange, and candy eyes recommended)
Instructions
- Preheat oven to 350°F (175°C). Set cones upright in muffin tins for stability.
- Cream butter, peanut butter, and brown sugar in a large bowl until light and fluffy.
- Add eggs and vanilla; beat until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture, alternating with milk. Mix until fully combined.
- Fill cones two-thirds full with batter (do not overfill to avoid overflow).
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely before decorating.
- Frost each cone with a tall swirl to mimic a ghost shape.
- Add candy eyes or sprinkles for ghost faces.
Notes
Keep cones upright by placing them in cupcake pans.
Don’t overbake—the cones can get too crisp and crack.
Store frosted cones upright in a deep container to protect the decorations.