Chocolate Pumpkin Witch Cupcakes

Directions

1. Preheat your oven to 350°F.
2. In a medium bowl, whisk together the cocoa powder, all-purpose flour, baking soda, fine sea salt, ground cinnamon, ground ginger, and ground allspice until evenly mixed. In a separate large bowl, use an electric mixer to beat the brown sugar and unsalted butter together until the mixture becomes light and fluffy. Add the eggs and pumpkin puree to the butter mixture, mixing until fully incorporated. Stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, beating until everything is well combined.
3. Prepare a 12-cup muffin pan by lining each cup with a black paper cupcake liner. Divide the batter evenly among the cups, filling each one about three-quarters full.
4. Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
5. Line a baking sheet with parchment paper. Place the black candy melts in a heat-proof bowl and microwave on high for 30 seconds, stirring every 10 seconds until smooth. Using a pastry brush, coat the inside of each pointy sugar ice-cream cone with the melted candy. Set the cones on the prepared baking sheet to dry. Cut a 1 3/4-inch diameter hole in the center of each paper cupcake liner and place it over the tip of a candy-coated cone to create the witch's hat brim.
6. Frost the cooled cupcakes with the Hazelnut Cream Cheese Frosting. Place a witch's hat on top of each frosted cupcake.
7. To make the Hazelnut Cream Cheese Frosting, combine the cream cheese, unsalted butter, confectioners' sugar, hazelnut chocolate cream spread, and vanilla in a large bowl. Beat with the whisk attachment of an electric mixer until light and fluffy.