Ingredients
6 tablespoons unsweetened cocoa powder, such as Hershey's
1 cup sugar
3/4 cup plus 2 tablespoons unbleached all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/2 cup milk, room temperature
1 large egg, lightly beaten, room temperature
1 teaspoon pure vanilla extract
1/2 cup boiling water
1 1/2 pounds (6 sticks) butter, softened
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
Red and green food coloring
24 brown mini candy-coated chocolates, such as mini M&Ms, plus more for filling (optional)
12 candy corn pieces
1 pound black licorice laces, cut into 1/4-inch, 1/2-inch, and 2-inch lengths
12 chocolate sugar cones
Preparation
Chocolate Cupcakes: Preheat oven to 350 degrees with rack in center. Line cupcake tins with 12 paper liners; set aside.
In the bowl of an electric mixer fitted with a paddle attachment, combine cocoa, sugar, flour, baking powder, baking soda, and salt. Add butter, milk, egg, and vanilla. Beat on medium speed for two minutes. (Alternatively, combine ingredients in a large bowl, then beat with a hand-held electric mixer.) Add boiling water and beat to combine (batter will be thin). Divide batter evenly among cupcake liners.
Bake until a cake tester inserted into the center comes out clean, about 25 minutes. Cool in pans for 10 minutes. Transfer to a wire rack to cool completely.
Buttercream Frosting: In the bowl of an electric mixer fitted with a paddle attachment, combine butter, sugar, vanilla, and salt. Begin beating on low speed, increasing to high for 2 minutes, scraping down the sides of the bowl occasionally. Using food coloring, tint the icing dirty green.
Using a melon baller, scoop out the center of each cupcake, and fill with candy-coated chocolates, if desired.
Cover the tops of each cupcake with a generous mound (about 1/3 cup) of buttercream. Insert one candy corn into each cupcake to form a nose. Insert two candy-coated chocolates into each cupcake to form eyes. Place two 1/2-inch lengths of licorice above the eyes to form eyebrows for the witch. Place the 1/4-inch licorice lengths above the eyebrows to form bangs. Place an inverted cone on top of bangs, pressing gently into buttercream to adhere. Place the 2-inch licorice lengths under the cone hat to form the hair. Decorated cupcakes can be stored up to 1 day at room temperature.
