Once cupcakes are baked and cooled, you can begin decorating them. 

Cut 12 candy melts in half and set aside. 

To make horns, unwrap 4 candies and place onto a microwave safe plate. Microwave for 10 seconds. Roll the candy into a 6" long "snake' shape. Fold in half and twist. Shape the end to a point. Let cool and harden on wax paper. Repeat to create 12 horns. 

Melt candy melts by placing in a microwave-safe bowl. Microwave for 60 seconds on 50% power and stir. Repeat and microwave for 30 seconds on 50% power and stir. If necessary, return to the microwave for another 30 seconds at 50% power, stirring until melted. Add corn syrup and mix well. Mixture will begin to turn to clay. Place clay onto a piece of plastic wrap and flatten. Cover completely and refrigerate for 30 minutes. 

Remove candy clay from refrigerator and unwrap. Knead until smooth. You may want to cover your hands and a cutting board with cornstarch to prevent sticking. Roll about half of the clay onto a flat surface covered with cornstarch. Roll to 1/8" thickness. Cut into rounds with a cookie cutter. 

Mix scrap clay with remaining clay and continue to roll until you have 12 rounds. 

Divide frosting into fourths. Leave one fourth of the frosting white. Color the remaining frosting with food coloring. Place into piping bags fitted with a star tip. 

Spread a small amount of white frosting on top of the cupcake. Top with candy clay round. Add white frosting to the ears and horn and attach to the top of the cupcake. Pipe frosting flowers around the horn and ears.  

Draw eyes on the cupcakes with black sparkle gel. Drag a toothpick through the eye to create eyelashes. 

Repeat until all cupcakes are decorated. 

Makes 12 cupcakes.