In a large mixing bowl, combine 1 ½ cups of all-purpose flour, 1 cup of granulated sugar, ½ cup of unsweetened cocoa powder, 1 ½ teaspoons of baking powder, and a pinch of salt. In a separate bowl, whisk together 2 large eggs, 1 cup of milk, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract. Gradually mix the wet ingredients into the dry ingredients until fully incorporated. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

Spoon the prepared batter evenly into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, then let them cool.

While the cupcakes cool, prepare the frosting by creaming together ½ cup of softened butter and 2 cups of powdered sugar in a mixing bowl. Gradually add 2-3 tablespoons of milk until you have a smooth consistency, then mix in a few drops of green food coloring.

Once the cupcakes have completely cooled, use a piping bag fitted with a star tip to frost the tops with the green frosting. For the witch hats, melt chocolate melts and dip the pointed ends of sugar cones into the chocolate, attaching candy eyes or decorations.

Carefully place the chocolate-dipped sugar cones onto the frosted cupcakes, adding additional frosting around the base and colorful Halloween-themed sprinkles if desired.

Allow the decorated cupcakes to set for about 10 minutes, then arrange them on a themed Halloween platter for presentation.