1. For Cookies:

2. In a large bowl, cream together butter and sugar until light and fluffy.

3. Beat in eggs one at a time, then stir in vanilla extract.

4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined.

5. Divide dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 1 hour.

6. Preheat oven to 375°F (190°C). On a lightly floured surface, roll out chilled dough to ¼-inch thickness. Cut into desired Halloween shapes using cookie cutters.

7. Place cookies on baking sheets lined with parchment paper. Bake for 8-10 minutes, or until edges are lightly golden. Let cool completely on a wire rack before decorating.

8.

9. For Cupcakes:

10. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

11. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

12. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.

13. Gradually add wet ingredients to dry ingredients, mixing until just combined.

14. Carefully stir in the boiling water until batter is smooth (it will be thin).

15. Fill cupcake liners about two-thirds full. Bake for 20-22 minutes, or until a wooden skewer inserted into the center comes out clean.

16. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely. Decorate once fully cooled.