Wicked Witch Cupcakes

24 brown mini M&Ms plus , more for filling (optional)

Hershey's Chocolate Cupcakes

Dirty Green Simple Buttercream

12 chocolate sugar cones

1 pound black licorice laces, cut into 1/4-inch, 1/2-inch and 2-inch lengths

12 candy corns

Using a melon baller, scoop out the center of each cupcake, and fill with mini M&Ms, if desired.

Cover the tops of each cupcake with a generous mound (about 1/3 cup) of buttercream. Insert one candy corn into each cupcake to form a nose. Using brown mini M&Ms, insert two into each cupcake to form eyes. Place two short lengths of licorice above the eyes to form eyebrows for the witch. Place the shorter licorice lengths above the eyebrows to form bangs. Place an inverted cone on top of bangs, pressing gently into buttercream to adhere. Place the longer licorice lengths under the cone hat to form the hair.

Peanut Butter Cookie Cupcakes

For Cupcakes

1 3/4 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 1/3 cups sugar

2/3 cup natural, creamy peanut butter

3 large eggs

1/2 teaspoon pure vanilla extract

1/2 cup sour cream

For Frosting

12 ounces cream cheese, room temperature

1 1/2 cups confectioners' sugar, plus more for decorating

3 tablespoons unsalted butter, softened

1 1/2 cups creamy peanut butter

Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners.

Make the cupcakes: Whisk flour, baking powder, salt, and baking soda in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Mix in peanut butter. Mix in eggs, 1 at a time, and vanilla. Add flour mixture; mix until combined. Mix in sour cream.

Spoon scant 3 tablespoons batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 13 minutes. Transfer to wire racks; let cool completely.

Make the frosting: Put cream cheese, confectioners' sugar, and butter into the clean bowl of a mixer fitted with the clean paddle attachment; mix on medium- high speed until pale and fluffy. Stir in peanut butter with a rubber spatula.

Spread 1 1/2 tablespoons frosting onto each cupcake. Refrigerate until frosting is firm, about 10 minutes. Using tines of a fork dipped in confectioners' sugar, score each top in a crosshatch pattern. Cupcakes can be refrigerated in single layers in airtight containers up to 2 days.