irections:

Preheat the oven to 350 degrees. Line cupcake pans with liners or spray with non-stick spray. Set aside.

In the bowl of a stand mixer, combine all the dry ingredients. Whisk to combine.

Add in all the liquid ingredients and combine well - mix for about 2 minutes at medium speed to ensure there are minimal clumps.

Fill each cupcake cavity approximately ⅔ - ¾ full.

Bake for approximately 14-16 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely before decorating.

To make the frosting - in the bowl of a stand mixer, combine the softened butter, salt, vanilla and half of the powdered sugar. Mix on low speed until combined.

Add in the remaining powdered sugar and about half of the milk. Mix on low until combined. Bump up the speed to high for an additional minute or until frosting is light and fluffy. Only add the remaining milk if the mixture appears dry and crumbly and then mix again.

Divide the frosting between two bowls - ¾ of the frosting to be tinted purple and the remaining ¼ to be tinted lime green.

Once mixed, transfer the frosting to a piping bag fitted with a star tip. We used a large 2D tip for the purple and a smaller star tip for the green.

Lay out all the striped cookies so that the solid chocolate (underside of the cookie) is facing upwards.

Pipe a small dollop of green frosting on the bottom of each Hershey’s kiss and press onto the striped cookie right in the center to cover the hole. Some will ooze out the sides - that’s okay. Repeat until you have made enough hats for each of the cupcakes (24-36-ish).

With the small green frosting bag, pipe around the base of the Hershey’s kiss to create a “ribbon” that you’d see on a hat - immediately follow up with the sprinkles so they stick in place. Repeat with all the remaining “hats”.

With the purple frosting, pipe a flat spiral (or rosette) on each cupcake. Start in the center and use steady, even and gentle pressure to squeeze just enough frosting to cover the surface of the cupcake. Top with the cookie hat and gently press into place.

Storage - cupcakes can be stored in an airtight container for 3 days in the fridge or frozen for 3 months.