Ghost Cupcake Cones

1
box (1 lb 2.25 oz) 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)

Heat oven to 350°F. Make cake batter as directed on box. Fill each cone with 2 tablespoons batter. Set remaining batter aside. 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 2/3 full. Bake and cool as directed on box for cupcakes. Save for another use.
3.
In medium bowl, place 1 1/2 cups 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.