Ingredients
1/3 cup butter, softened1/2 cup creamy peanut butter1-1/2 cups packed brown sugar2 large eggs, room temperature1 teaspoon vanilla extract2 cups all-purpose flour2-1/2 teaspoons baking powder1/2 teaspoon salt3/4 cup 2% milk24 ice cream cake cones (about 3 inches tall)Frosting of your choiceAssorted jimmies and sprinkles
Preparation
In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk, beating well after each addition.
Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top.
Bake at 350° for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on wire racks. Pipe frosting over cupcake tops in ghost shapes; arrange jimmies and sprinkles on frosting as desired to create facial features.
