Makes 15 large cupcakes.

1/2	C	Unsweetened cocoa powder
1	C	Boiling water
1 2/3	C	All-purpose flour
1	tsp	Baking powder
1/2	tsp	Salt
1/2	C	Butter or margarine
3/4	C	Granulated sugar
1/2	C	Packed light brown sugar
2		Eggs
1/2	tsp	Vanilla
		Icing (recipe follows)
		Decorations (directions below)
		Ice cream cones for witches' hats
1		Bag (12 oz) semisweet chocolate morsels, melted
		Chocolate wafer cookies for brim of hats
1		Bag (7 oz) gumdrops, for eyeballs and mouth
		Peanut butter chips, for noses
		Black licorice, for hair

1. Preheat oven to 350 degrees Fahrenheit.
2. Line fifteen 2-1/2-inch muffin-pan cups with paper liners (if using foil liners, omit muffin-pan cups and place foil liners directly on baking sheet).
3. Combine cocoa powder and boiling water in saucepan; set aside. Combine flour, baking soda, baking powder and salt in small bowl. Beat together butter and sugars in large mixing bowl. Beat in eggs and vanilla. Alternately add flour and cocoa mixtures, beginning and ending with flour mixture. Spoon batter into cupcake liners, until two-thirds full.
4. Bake in preheated oven (350 degrees Fahrenheit) 20 to 25 minutes or until wooden pick inserted in center of cupcake comes out clean. Cool on racks before icing.

ICING:
• Beat together 2-1/2 cups 10x (confectioners') sugar, 2 tablespoons softened butter, 1 teaspoon grated orange rind, 2 tablespoons orange juice and 1/2 teaspoon vanilla until smooth. Color with food coloring if desired.
• Spread smoothly over cooled cupcakes and decorate with witch decorations (below).

TO MAKE DECORATIONS:
• Dip pointed ends of ice cream cones into melted chocolate morsels, so chocolate comes half way up sides. Stand on waxed paper to cool.
• When chocolate is hard, break off uncoated portion of cone. Dip broken bottom of cone in melted chocolate; stick to wafer cookie to make hat; set aside to harden.
• Halve gumdrops for eyes; cut in thirds for mouth. Attach hat, gumdrops for face, and licorice for hair to tops of cupcakes.