Preheat oven to 350ºF, and line a muffin pan with cupcake liners. In a bowl, stir together the water, cocoa powder, and espresso powder until fully dissolved; set aside.

In a large mixing bowl, whisk together the flour, baking soda, salt, spices, and both sugars until well combined. Add the oil, yogurt, egg, and cocoa-espresso liquid. Whisk until just combined. Try not to over mix.

Pour batter into cupcake liners, filling 2/3 of the way. Bake in the oven for 16-18 minutes, or until a toothpick inserted in the center comes out with few crumbs attached. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy. Add cocoa powder, vanilla extract, milk, and 1 cup of the powdered sugar and continue mixing. Gradually add more powdered sugar, stirring between each addition, until you’ve reached the desired consistency. Add enough food coloring to turn the frosting a bright shade of red (see note above).

To make the devil horns, draw two little devil horns on a note card. Trace about 20 sets of horns onto a piece of parchment paper. Turn parchment paper over and onto a baking sheet; set aside. Melt candy melts according to package instructions, then pour into a pastry bag fitted with a small tip (or a small zip-loc bag with the tip cut off). Using the traced horns as a guide, pipe the chocolate onto the parchment paper. Immediately dust with sprinkles, if using. Allow devil horns to harden and set in the refrigerator before using.

Pipe frosting onto cooled cupcakes as desired, then top with two chocolate devil horns. Serve and enjoy!