2 to 3tablespoonsmilkpreferably whole, or half and half, or heavy cream
48m n’ m’s, skittles, or other small, round colored candies
Preheat the oven to 350 F°. Line 24 muffin tins with paper liners, and spray with nonstick cooking spray.
Bring 1 ½ cups of water to a boil in a saucepan, then remove from the heat and whisk in the cocoa powder and sugar until smooth. Allow the chocolate mixture to cool for about 15 minutes.
While the chocolate mixture cools, in a medium bowl combine the flour, baking powder, baking soda, and salt. In another medium bowl, using an electric mixer, beat together the eggs, oil, sour cream, and vanilla. Add the chocolate mixture and beat just to combine. Add the flour mixture in three batches, beating on low speed just until the flour is incorporated.
Pour the batter into the cupcake liners, filling each one ¾ full. Bake for about 20 minutes, until a wooden skewer inserted into the middle of a cupcake comes out clean. Cool in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and finish cooling them in their liners on the wire rack.
While the cupcakes are cooling, make the Marshmallow Frosting. In a medium bowl using an electric mixer blend together the butter, marshmallow fluff, confectioners’ sugar and vanilla. Add the milk one tablespoon at a time until the frosting is creamy but still firm.
To decorate the cooled cupcakes, fill a pastry bag fitted with a basketweave decorating tip (Wilton #47 or Ateco #98, for example) with the frosting. Pipe long bands across the cupcakes, leaving a space in the middle to add the eyes.
Place two candies in the space for eyes, and use a tiny piping tip to add a little dot of frosting in the middle of each candy for the pupils. You could also use a toothpick, and dab a bit of frosting in the middle of each candy. You can mix and match the candy colors just for fun.