1. Preheat oven to 350 degrees and line cupcake tin with cupcake liners.
2. In a medium bowl mix together flour, baking soda, baking powder, cocoa powder, and set aside.
3. In a large bowl blend together butter, sugar, vanilla extract, and eggs.
4. Mix dry ingredients into wet ingredients about half way, then add in hot water and continue to mix until thoroughly combined.
5. Pour batter into cupcake liners and bake for 15 to 18 minutes or until a toothpick comes out clean.
6. Let cool before decorating.

Dairy-Free Buttercream Frosting

1. While Cupcakes are cooling make your frosting. Make one batch of green for the Christmas Tree Cone Cupcakes and another batch of just white for the base of the Christmas Tree to stick to and for the extra cupcakes that are left over.
2. In a large glass bowl cream your butter. Add in vanilla and mix again. Add powdered sugar in increments and blend until smooth. Add in green food coloring and blend until thoroughly mixed in. (*Feel free to add more powdered sugar or a little dairy-free milk to adjust frosting consistency to your liking. )
3. Place white buttercream in piping bag and pipe a swirl onto all of the cupcakes and set aside.
4. Cover sugar cones with a thin base layer of green frosting so that way when you apply the little star like dollops onto the cone they will stick and not fall off.
5. If you’re adding candy to inside of cone add it now and place on the cupcake.
6. Apply little dots of green frosting with a small star #30 tip. Starting at the bottom and working your way up the cone.
7. Sift a little dusting of powdered sugar to the tops of the cones.
8. Frost remaining cupcakes with white buttercream frosting and top with festive sprinkles.
9. Enjoy!