Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
In a mixing bowl, whisk together the flour, sugar, and a pinch of salt until well combined.
In another bowl, beat the softened butter until creamy, then add eggs one at a time, mixing well after each addition, until the mixture is smooth and fluffy.
Stir in vanilla extract and milk gradually, mixing until the batter is smooth and slightly runny.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until the cupcakes are golden around the edges and a toothpick inserted in the center comes out clean.
Remove the cupcakes from the oven and let them cool completely on a cooling rack before decorating.
Use a piping bag fitted with a small round tip to pipe a cone-shaped dollop of dark chocolate or black icing on top of each cooled cupcake, shaping it into a tiny hat.
Decorate the brim of each hat with white icing or buttercream, spreading it gently around the base of the cone.
Place tiny candies or gumdrops at the base or top of the hat for colorful accents, and add sprinkles or glitter for shimmer.
Use black gel or edible ink to draw small details on the hat, such as bands or spooky designs, for extra flair.
Finish each witch hat with candy eyes or mini chocolate chips for spooky buttons, and then serve these adorable treats to wow your guests!
