You sure won't get "boo-ed" when you show up on Halloween or at a harvest party with these adorable and delicious Mini Pumpkin Cakes. The best part is you can customize these based on your tastes; either use a basic cake mix, or spice things up with your favorite pumpkin cake recipe.

Ingredients

• 1 box yellow cake mix or your favorite pumpkin cake recipe and accompanying ingredients to make cake batter (1 mix makes about 5 to 6 finished mini pumpkin cakes)
• 8 ounces green chocolate melts
• cake cones (one per pumpkin)
• mini-Bundt cake pan

• small tube black gel decorating icing
• 14 ounces orange chocolate melts
• ½ cup butter
• ½ cup whipping cream

Instructions

1.
Mix up the cake mix or recipe according to the mix or recipe instructions.
2.
Pour cake batter into mini-Bundt cake pan, filling cavities 2/3 of the way full.

3.
Bake them for about 20 minutes or until a toothpick inserted into the center comes out clean.
4.
Remove the mini-Bundt cakes from the oven, and let them cool for a few minutes in the pan, before you turn them out onto a cooling rack to cool for another 30 minutes or so.
5.
While the cakes are cooling, have an adult use a serrated knife to cut the top off of the ice cream cones. You'll use the bottom of the cones for your pumpkin stems.

6.
Melt ½ cup of green chocolate melts according to the package directions.
7.
Dip the bottom half of the ice cream cones into the melted green icing to coat the whole outside. Then, set them aside to cool and dry.

8.
Once the cakes have cooled, you can level off the top of each mini cake with a serrated knife.

9.
To make the orange icing:
1. Add the whipping cream and butter to a saucepan over medium heat. Once the butter is melted and is incorporated with the whipping cream, remove from the heat.
2. Slowly start adding the orange chocolate melts until they're all melted and incorporated into the mixture. When you're finished you should have a smooth orange liquid.
3. Set it aside to cool for 1 to 2 minutes.
10.
Spread some of the melted orange icing on the cut side of the mini cakes to use as a glue, then place another mini cake on top, cut side down. The tops should be facing each other, and the bottoms should now be the top and bottom of your mini pumpkin cake. If your Bundt cake pan had a pattern, line up the patterns on the sides.
11.
Dip the two layer mini cake into the pot with the orange icing. Then, spooning icing on top, and roll the cake around, so the whole pumpkin cake is coated as evenly as possible.

12.
Set the cakes aside on a piece of wax paper to let the icing cool. Once the first layer is of icing is cool, you can give each cake a second dip in the icing if you'd like.
13.
Once the icing has cooled use a tube of black gel decorating icing make a pumpkin mouth, eyes and nose on the front of the cakes.
14.
Insert the green chocolate covered ice cream cone on the top for a stem.
15.
Serve immediately or store in the refrigerator.

Tips

• Speed up the cooling time by putting the dipped pumpkin cakes in the refrigerator.