Preheat oven to 350 degrees F. Line cupcake pan with the witch theme liners. Spray with non-stick spray.

Combine dry ingredients in a bowl. Stir slowly to combine.

To the dry ingredients, add 2 eggs, 1/2 cup milk, 1/4 cup vegetable oil, 2 tsp of vanilla and mix well, scraping down the sides of the bowl. Add the 1/2 cup hot coffee (be careful not to splash!) Combine with a mixer or a whisk. Once combined, use an ice cream scooper to scoop batter into each cupcake liner. Fill only 3/4 full.

Bake at 350 degrees for 15-20 minutes, checking with a toothpick or sharp knife (if it comes out clean, then the cupcakes are done). Remove from oven and allow to cool before frosting.

To make the butter cream frosting, beat the cup of butter for two minutes until softened and lighter in color. Slowly add the 4 cups of confectioners sugar. At this point, you can either melt 4-6 caramels in a small sauce pan and add about 1 tablespoon of milk and mix until creamy and then add this to the butter cream and mix on medium until completely blended. Or you can add a few tablespoons of caramel sauce. Add more powdered sugar to reach desired consistency.

Color the frosting purple by adding red and blue food coloring or use Wilton's purple frosting color. Load a piping bag or fill a ziplock bag with the frosting. Cut the end of the ziplock bag and pipe the frosting onto the cupcakes. Add the stars to the top and then place the witch feet into the frosting. Happy Halloween!