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To make the cupcakes:
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Position a rack in the middle of the oven and preheat to 300F (150C).
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Set your favorite liners in muffin cups.
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Add the chocolate and prune juice in a microwave safe bowl.
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Heat in the microwave on low power, stirring occasionally, until completely melted.
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Mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
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In another bowl, beat the egg and yolk with an electric mixer at high speed until slightly thick and lemon colored, 2 to 4 minutes.
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Slowly pour buttermilk, oil, vanilla, and melted chocolate mixture to eggs, beating at low speed until thoroughly combined.
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Add the flour mixture and beat at low speed until just combined.
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Divide the batter among muffin tins, filling 1/2 of the way.
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Bake until a toothpickor wooden stick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 25 minutes.
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Cool the cupcakes in the tin on a wire rack for about 8 minutes, then transfer cupcakes onto wire rack, and let cool completely.
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To make the frosting:
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Beat the butter, peanut butter, and cream cheese in a large bowl with an electric mixer until light and fluffy.
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Gradually add the powdered sugar and the milk, mixing until the frosting is smooth.
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Add food coloring if desired.
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Refrigerate the frosting until firm.
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To decorate the cupcakes:
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To make the witches hat, score a circle in the middle of a cupcake.
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Cut a deep cone-like shape with a knife held at an angle.
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Rotate the cupcake to complete the circle and remove the center.
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Repeat with all the cupcakes.
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Generously scoop or pipe enough frosting into the center of each cupcake to fill the hole and to come over the cake to make a face.
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Top with a chocolate wafer cookie.
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Put a dot of frosting in the middle of the wafer cookie and invert the cone shaped piece of cake on top to make a witches hat.
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26
Use skinny licorice, toasted coconut or cereal flakes for hair and candies for eyes and/or nose.
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Refrigerate for up to 30 minutes before serving.
