In a small bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.

In a separate bowl, whisk together butter, sugar and eggs. Add sour cream and fold.

In thirds, add dry ingredients into wet ingredients and mix until fully incorporated.

Add hot chocolate to the batter and mix.

Fill up each section of the muffin pan, about ⅔ of the way.

Bake for about 15 to 17 minutes. Allow to cool before decorating.

To make the buttercream, add butter, icing sugar and milk into a large bowl.

Using an electric mixer, beat all ingredients on low speed and gradually increase to high.

Once all ingredients are well-combined and form semi-stiff peaks, the buttercream is ready.

Scoop buttercream into a piping bag with Wilton #10 attached and frost the center of each cupcake.

To begin decorating, line a pan with wax paper and set aside.

Insert a toothpick in the center of each marshmallow, making sure it doesn’t come through the other side of the marshmallow.

Place candy melts into a microwave-safe bowl. Microwave in 30-second intervals until candy is completely melted.

Dip each marshmallow into green candy and place gently on lined pan.

Place 2 eyes on each marshmallow.

Snap off a small piece of the pretzel stick and place one on either side of the coated marshmallow.

All the marshmallows to set in the fridge for 15 to 20 minutes.

Using Wilton tip #7, use black frosting to give Frankenstein his stitched mouth.

Place Frankenstein marshmallow heads on the cupcakes – one for each.

Using Wilton tip #233, use black frosting to give Frankenstein his hair.

Serve and enjoy!