Ghost Hi-Hat Conecakes
Cook time: 
Total time: 
Serves: 12 ghosts and 24 mini cupcakes
Cute and spooky ghosts made from spiced chocolate cake batter baked in crisp sugar cones and topped with a swirl of vanilla bean swiss meringue.
  • Ghost Hi-Hat Conecakes
  • 12 Spiced Chocolate Cupcakes baked in sugar cones and cooled
  • 1 batch Vanilla Bean Swiss meringue
  • 1 bag Bright White Wilton Candy Melts
  • 2 tablespoons coconut oil
  • Black Wilton Ready-to-Use Gel Tube
  • Spiced Chocolate Cupcake Batter
  • 1 cup all-purpose flour (127g)
  • ½ cup dutch processed cocoa powder (57g)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon cayenne pepper (optional)
  • 1 cup granulated sugar (200g)
  • ¾ cup buttermilk
  • ½ cup canola oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 12 sugar cones
  • Vanilla Bean Swiss Meringue
  • 3 large egg whites
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla bean paste (or the seeds of a vanilla bean)
  • Pinch of kosher salt
  1. Ghost Hi-Hat Conecakes
  2. Fit a piping bag with a large round tip and fill with the Vanilla Bean Swiss Meringue. Pipe swirls onto the conecakes ending in peaks. Refrigerate the conecakes in the cone rack until the meringue is well chilled, at least 1 hour.
  3. Once the conecakes are chilled, melt the candy melts with the coconut oil in the microwave in a 2-cup measuring glass for 30 seconds at a time, stirring after each time until smooth. Pour the coating into a tall glass--like a pint glass or tall drinking glass. Remove the conecakes from the refrigerator and dip the frosted tops of the conecakes into the coating and let the excess drip off before turning upright and returning to the cone rack. Repeat with all of the conecakes and return to the refrigerator to set about 30 minutes.
  4. Once the coating has set and is dry the to touch, decorate eyes onto the ghosts using the black decorator's gel. I squeeze some gel onto a small dish and use the end of a chopstick to dot on the gel, this allows for more control than squeezing it from the tube.
  5. Serve the cupcakes at room temperature. Refrigerate for up to 2 days.
  6. Spiced Chocolate Conecakes
  7. Preheat the oven to 350°F. Place 12 sugar cones in a Wilton ….. on a baking sheet.
  8. Whisk the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, ginger, cayenne, and sugar together in a mixing bowl. In another bowl whisk the buttermilk, canola oil, eggs, and vanilla together until well mixed. Add the wet mixture to the dry cocoa mixture in the whisk to combine--the batter should have few to no small lumps. Fill the sugar cones about ⅔ full and bake in the center of the oven for 20 minutes or until the tops of the cupcakes spring back to the touch and a toothpick inserted in the center comes out clean. Remove from the oven and cool on a rack completely before frosting.
  9. Bake the remaining batter as 24 mini cupcakes or about 6 standard sized cupcakes for 15-20 minutes.
  10. Vanilla Bean Swiss Meringue
  11. Mix the egg whites and sugar together in the bowl of a stand mixer. Set the mixer bowl over a pan of simmering water (making sure the water does not come in contact with the bottom of the bowl). Stir the egg white mixture over the pan of water until the sugar has dissolved and the mixture is hot to the touch. Test by dipping a finger into the egg whites and rubbing between your fingers. It should be hot (but not burning) to the touch and should not have any grains of sugar. If it is still grainy, keep stirring over the simmering water. Once the mixture is ready, remove the bowl and fit it onto your stand mixer. Beat on medium speed with the whisk attachment for several minutes until it becomes white and glossy. Turn the mixer to high and beat until the meringue is fluffy and holds medium peak (one that holds a tip that falls over when upright). Add the vanilla bean paste and salt and beat on high until the meringue holds a stiff peak. Use right away.
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