Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
Combine flour, baking soda, baking powder and salt in medium bowl; mix well. Set aside.
Combine sugar and 3/4 cup butter in large bowl. Beat at medium speed until creamy. Add cooled chocolate, eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Add flour mixture alternately with water; beat at low speed until well mixed.
Divide batter evenly among prepared muffin pan cups. Bake 14-15 minutes or until set. Let cool 5 minutes. Remove to cooling rack. Cool completely.
Combine all frosting ingredients except half & half in medium bowl. Beat at medium speed, adding enough half & half for desired frosting consistency.
Frost 8 cupcakes. Place peanut butter cups onto cupcakes, bottom-side up. Attach chocolate square to peanut butter cup, using small amount of frosting. To create tassels, cut licorice ropes into 3 1/2-inch pieces. Place 3 pieces together; flatten 1 end. Attach to chocolate square using small amount of frosting; place 1 candy-coated chocolate piece over flattened end of licorice. Push slightly into frosting to secure.
Place decorated cupcakes in center of large platter. Frost remaining 16 cupcakes; sprinkle with decorator sprinkles or sugars. Place around decorated cupcakes.