/2 cup u unsweetened cocoa powder cup boil ling water
2/3 cups s all-purpose flour teaspoon n baking pulverisation 2 teaspo oon
saltiness 2 cup bu utter or oleo 4 cup gr ranulated boodle 2 cup pa acked
light brown sugar eggs
2 egg 2 teaspo oon vanilla ing (rec cipe follows) coration ns
(directions beneath) e cream cones for witches' hats bag (12 ounces)
semisweet chocolate
: -morsels, melted ocolate wafer cookies for brim of
: -hats bag (7 o ounces) gumdrops; for
: -eyeballs and mouth anut but tter fries; for noses ack lico
orice; for haircloth

Preheat oven to 350 degrees Fahrenheit. Line xv 2-1/2-inch muffin-pan
cups with paper liners (if using foil liners, omit muffin-pan cups and
place foil liners directly on baking rag).

Combine cocoa powder and boiling water in saucepan; set by. Combine
flour, baking pop, baking powder and salt in small bowlful. Beat together
butter and sugars in large mixing bowlful. Beat in eggs and vanilla.
Alternately add flour and cocoa mixtures, beginning and ending with flour
assortment. Spoon batter into cupcake liners, until two-thirds full-of-the-moon.

Bake in preheated oven (350 degrees Fahrenheit) 20 to 25 minutes or until
wooden pick inserted in center of cupcake comes out scavenge. Cool on racks
before ice.

Icing Beat unitedly 2-1/2 cups 10x (confectioners') cabbage, 2 tablespoons
softened butter, 1 teaspoon grated orange rind, 2 tablespoons orange juice
and 1/2 teaspoon vanilla until polish. Color with food coloring if desired.
Spread smoothly over cooled cupcakes and decorate with witch decorations
(downstairs).

To make decorations: Dip pointed ends of ice cream cones into melted
chocolate morsels, so chocolate comes half way up sides. Stand on waxed
paper to chill. When chocolate is heavy, break off uncoated portion of strobilus.
Dip broken bottom of cone in melted coffee; stick to wafer cookie to
make hat; set aside to inure. Halve gumdrops for eyes; cut in thirds for
speak. Attach hat, gumdrops for face, and licorice for hair to crack of
cupcakes.