With a pastry brush, generously cover the outside of the mini cones with the melted chocolate. Place the cones (open side down) on a baking sheet lined with parchment paper. Refrigerate for about 10 minutes or until the chocolate is set.
On another baking sheet, with a teaspoon, form 5-cm (2-inch) in diameter discs with melted chocolate. Place a cone (open side down) in the centre of each disc. Refrigerate for 1 hour.
Top the chocolate cupcakes with orange frosting. Garnish each cupcake with a witch hat. Wrap a green licorice around the hat to form a cord. Attach pieces of black licorice to the hat’s cords.