Preheat the oven to 350 F. Fill the muffin pan with dried beans. Cover the pan with two layers of aluminum foil. Press the foil down on the top of the pan so that you can see the indent of the muffin pan circles. Using a sharp knife, cut a slit into the center of each circle. Place two snow cone cups in each muffin pan slit so that they are double-layered. If desired, create cones of parchment paper and place inside the snow cone cups. This will make it a bit easier to remove the cakes after baking.

In a large bowl, combine sugar, flour, cocoa powder, baking soda, baking powder, and salt.

Add in eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.

Stir in boiling water (batter will be thin and runny).

Pour the batter into the prepared muffin pan, filling ½ -⅓ full.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Place the muffin pan on a wire rack and cool for 10 minutes.

Remove the snow cone cups from the muffin pan and invert them onto the wire racks. Let cool completely and then gently cut or tear away the snow cone cup from the cake.

Using a serrated knife, cut the bottoms off of the cakes so they rest flat. Place in the refrigerator while preparing the frosting.

On medium speed, beat butter until light and fluffy, about 2 minutes.

Add in marshmallow fluff and beat on low speed until just combined, about 30 seconds.

Gradually add in sugar and vanilla and beat on medium speed until fluffy. Make sure not to overbeat the frosting as it will become tough.

Transfer a couple large scoops of frosting into a piping bag fitted with a round piping tip. Leave the remaining frosting in the bowl.

Place a medium piece of blue fondant onto a flat surface lightly dusted with powdered sugar.

Roll out to ¼ inch thickness using a fondant roller or rolling pin. Carefully drape the fondant over one of the cake cones, gently pulling and pressing it into the cake. Cut off the excess fondant and repeat with the remaining cakes.

To make the hat rims, roll a piece of blue fondant to create a long rope that will fit around the circumference of the cake. Place one fondant ropes around each cake to create the hat brim.

To make the moon and star decorations, roll out a medium piece of white fondant to ¼ inch thickness. Cut into moon shapes using a sharp knife and cut into stars using a small star shaped cutter.

Gently press the moon and star shapes onto the cakes, using a dab of water to attach if necessary.

Store cakes in an airtight container.