Credit: Philip Friedman; Styling: Colleen Riley

Recipe Summary

45 mins
1 hr 30 mins
Makes 12 cupcakes


Ingredient Checklist


Instructions Checklist
  • Make the cupcakes: heat oven to 350°F. Line two 12-cup muffin tins with paper liners. Whisk together the flour, cocoa, baking powder, baking soda, and salt in a medium bowl.

  • Beat the butter and sugar in a large bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs one at a time, then the vanilla, scraping down the sides of the bowl as necessary.

  • Reduce mixer speed to low and add the dry ingredients and milk alternately, beginning and ending with the dry ingredients and mixing well between additions. Mix until just combined.

  • Divide the batter among the prepared muffin tins and bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool in the tin for 10 minutes; transfer to a wire rack to cool completely.

  • Make the frosting: beat the marshmallow fluff, butter, confectioner’s sugar, food coloring, and salt in a large bowl with an electric mixer until light and fluffy, 3 to 4 minutes. Frost the cupcakes, dividing evenly. For each Frankenstein cupcake: sprinkle ¼ teaspoon black sanding sugar across the top of the cupcake for the hair. Place 1 piece of the licorice underneath the hair to make the eyebrows. Place two yellow dots under the licorice to make the eyes. Use 8 black sprinkles below the eyes to make the mouth. Use 4 black sprinkle next to the eyes to make the scar. Insert the pretzel rods into the sides near the bottom to make the electrodes. For each The Bride cupcake: use ¼ teaspoon white sanding sugar to make two 1-inch stripes of grey hair 1-inch in from the sides of the top of the cupcake. Use ½ teaspoon black sugar to fill in around the grey hair. Place two yellow candy dots under the hair to make the eyes. Use 4 black sprinkles above the eyes to make the eyebrows. Use 8 black sprinkles below the eyes to make the mouth.