Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.75 cup (75g) Unsweetened cocoa powder
  • 1.5 cups (300g) Granulated sugar
  • 1.5 tsp Baking soda
  • 0.75 tsp Baking powder
  • 1 tsp Salt
  • 2 Large eggs, room temperature
  • 0.75 cup (180ml) Whole milk
  • 0.33 cup (80ml) Vegetable oil
  • 2 tsp Vanilla extract
  • 0.75 cup (180ml) Boiling water
  • 12 Large marshmallows
  • 12 Pretzel sticks
  • 1 batch Vanilla buttercream frosting
  • 12 oz (340g) White chocolate wafers or white candy melts
  • 2 tsp Coconut oil
  • 0.5 cup (90g) Dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Whisk together the dry ingredients (flour, cocoa, sugar, baking soda, baking powder, salt), then add eggs, milk, oil, and vanilla. Beat until smooth, then stir in the boiling water. Pour the batter into lined tins and bake for 18–20 minutes. Allow to cool completely.
  2. Prepare the skeleton's height by threading one large marshmallow onto a pretzel stick, leaving about half an inch of the pretzel exposed at the bottom to anchor it into the cupcake.
  3. Pipe a sturdy ring of vanilla buttercream onto the cooled cupcake. Insert the marshmallow-pretzel 'spine' into the center. Pipe additional frosting around the marshmallow in a spiral, tapering toward the top. Freeze the cupcakes for 15 minutes to set.
  4. Melt the white chocolate wafers and coconut oil in 30-second intervals until smooth. Transfer to a narrow, deep bowl. Hold a chilled cupcake by the base, flip it over, and dip the frosting tower vertically into the white chocolate. Lift straight up and let the excess drip off.
  5. Once the white coating is firm, use melted dark chocolate to draw the face, creating two large hollow eyes, two small dots for the nose, and a stitched mouth line.