Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with festive Halloween cupcake liners.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer (or large bowl with a hand mixer), beat the softened butter and granulated sugar on medium-high until light and fluffy, about 3–4 minutes.

Add the eggs, one at a time, beating well after each. Scrape down the sides of the bowl. Stir in the vanilla extract.

Reduce the mixer speed to low. Add the flour mixture in three parts, alternating with the milk in two parts, beginning and ending with flour. Mix until just combined.

Divide the batter evenly into the muffin tin, filling each cup about two-thirds full. Bake for 18–22 minutes, or until a skewer inserted in the center comes out clean.

Allow cupcakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.

While the cupcakes cool, make the frosting: Beat the softened butter until creamy. Sift in powdered sugar and cocoa powder, then beat until smooth. Add vanilla, salt, and 2 tablespoons of cream. Beat until light and fluffy. Add more cream if needed for desired consistency.

Divide the frosting into three portions, keeping one plain and tinting the others green and orange with gel food coloring.

To make the witch hats: Place a dab of plain frosting on the center of each chocolate cookie. Press a Hershey’s Kiss on top to create the hat.

Once the cupcakes are fully cooled, frost each one with green and orange frosting using a spatula or piping bag.

Place one witch hat on top of each frosted cupcake. Add a small dab of decorating gel or sprinkles as the hat buckle.