Preheat the oven as directed on the cake mix and line a muffin tin with cupcake liners.

Prepare the batter, divide evenly, bake until a toothpick comes out clean, and cool completely.

Pipe green or purple frosting onto each cupcake for a colorful base.

Place a mini chocolate sugar cone upside down on the frosting to form a pointed hat.

Pipe more frosting around the base of the cone for a “hatband” and sprinkle with Halloween decorations.

Arrange on a platter and serve fresh, or store in an airtight container for up to two days.