Preheat Oven: Start by preheating your oven to 350°F (175°C). Prepare a cone holder or an inverted muffin tin to hold your sugar cones upright while baking.

Prepare Batter: In a large mixing bowl, combine the spiced chocolate cake mix, eggs, milk, and vegetable oil. Stir until smooth.

Fill Cones: Fill each sugar cone about 1/2 to 2/3 full with the batter.

Bake: Place the filled cones in the holder and bake for 15-20 minutes, or until a toothpick comes out clean.

Cool: Let them cool in the holder for 10 minutes, then transfer to a wire rack to cool completely.

Make Meringue: Whisk egg whites until foamy, then gradually add granulated sugar until stiff peaks form.

Frost Cones: Swirl the meringue on top of each cooled conecakes using a piping bag or spatula.

Dip in Candy Coating: Melt the white candy melts with coconut oil, dip the meringue peaks into the mixture.

Set & Serve: Allow the coated conecakes to set in the refrigerator for at least 15 minutes. Add spooky black gel eyes before serving.