Witch Cupcakes

Heat oven to 350°F. Line a 12-cup muffin tin with black paper liners.

In a medium bowl, whisk together the flour, baking powder and 1/4 tsp salt. Using an electric mixer, beat 6 Tbsp butter, the granulated sugar and 1 tsp vanilla until light and fluffy, about 3 minutes. Beat in the eggs, one at a time.

Reduce the mixer speed to low and alternately add the flour mixture and the milk, mixing just until incorporated. Divide the batter among the muffin cups (about 1/4 cup each) and bake until a wooden pick inserted in the center comes out clean, 20 to 22 minutes. Let cool for 5 minutes before transferring to a wire rack to cool completely.

Meanwhile, make the hats: Place a wire rack over a baking sheet. Using a serrated knife, carefully cut 3 in. from the point of the sugar cones. Place the chocolate wafers on the rack. Melt the chocolate chips in the microwave according to package directions. With one cone at a time, working over the bowl of melted chocolate, spoon the chocolate over the cone to evenly cover and place on a chocolate wafer. With a spatula, spread the chocolate to cover the wafer, adding more chocolate if necessary;

Meanwhile, make the frosting: Using the electric mixer, beat the confectioners' sugar and remaining 1 1/4 cups butter, tsp vanilla and 1/4 tsp salt in a bowl until smooth and fluffy, 3 minutes; tint green.

Make the witches: Spread a small amount of frosting onto each cupcake, top with a doughnut, and frost the sides and top of the doughnut (about 3 Tbsp total). Place the jelly beans, cut-side down, into the frosting for eyes. Cut each taffy into 4 pieces, shape each into a nose and place under the eyes. Pipe the brown frosting onto the jelly beans for pupils and over the jelly beans for eyebrows. Pipe a mouth with the red frosting. Break the shredded wheat into strands and place on top of each dou