Preheat oven to 350° F. Line muffin tin with paper baking cups; set aside.

Using a large bowl, add dry ingredients (flour, sugar, baking soda, baking powder and salt); stir until well combined.

Add milk, oil, vinegar and vanilla; stir until smooth. Add melted chocolate and stir until well combined.

Divide batter evenly between 12 muffin cups.

Bake for 19-21 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean. Let cupcakes cool before frosting.

Using an electric mixer, beat butter for 2 minutes, or until smooth.

Add vanilla extract, milk, cocoa powder and powdered sugar; mix on low speed until well combined.

Melt baking chocolate in a microwave or double boiler. Pour melted chocolate into frosting and mix on low speed until well combined.

Increase to medium speed and mix until light and fluffy.

Place marshmallows and water in a microwave-safe bowl. Microwave for 1½ minutes.

Stir until all marshmallows are melted. (Tip: If necessary, microwave the marshmallows for another 15-20 seconds after stirring.)

Once marshmallows have melted, transfer mixture to the bowl of a countertop mixer with the dough hook attached. Add powdered sugar and vegetable shortening. Mix on medium-high speed until well combined. (Note: Rather than looking like a traditional frosting, this fondant should be thick and pliable…almost like a bread dough.)

Lightly dust countertop with powdered sugar. Transfer fondant onto countertop and roll until ~¼” thick. Using a pizza cutter, slice marshmallow fondant into strips ~3”x½” strips.

Once cupcakes have cooled, frost tops with frosting. (Tip: The frosting will be covered with the marshmallow fondant, so it doesn’t need to look pretty.)

Layer strips of marshmallow fondant across tops of cupcakes, leaving a narrow strip open for the eyes. Place 2 candy eyes on cupcakes.