Halloween Witch Hat Cupcakes

Directions

1. Preheat your oven to 350°F (or the temperature indicated on the cake mix box).
2. In a large mixing bowl, prepare the dark chocolate cake mix according to the package directions, then set the batter aside.
3. In a separate bowl, use a hand mixer to blend together the room-temperature cream cheese, 1/2 cup sugar, 1 egg, and 1 teaspoon vanilla extract until just combined—do not overmix.
4. To tint the filling green, add 34 drops green, 3 drops yellow, and 2 drops blue food coloring and mix until the color is uniform. Place the bowl in the refrigerator to chill and firm slightly.
5. Line two 12-cup cupcake pans with black cupcake liners.
6. Using an ice cream scoop, fill each liner about one-third full with the prepared cake batter.
7. Take the chilled filling out of the fridge. With a small spoon, drop a spoonful of the green cream cheese mixture into the center of each liner on top of the batter. Discard any leftover filling.
8. Divide the remaining cake batter among the liners, spooning it over the filling until the liners are nearly full.
9. Bake for 13 to 16 minutes (or follow the cupcake baking time on the cake mix package) until a toothpick inserted into the cake portion comes out clean.
10. Remove the pans from the oven and let the cupcakes cool in the pans for 30 minutes, then transfer them to a wire rack to cool completely.
11. While the cupcakes cool, assemble the witch hats: Use a tiny dab of the dark chocolate frosting to stick one dark chocolate kiss candy onto each chocolate sandwich cookie. Then pipe a small band of green frosting from the squeeze tube around the base of the kiss candy. Imperfect hats are perfectly fine.
12. Once the cupcakes are fully cooled, frost the tops generously with the remaining dark chocolate frosting. Place a witch hat on top of each cupcake.