Chocolate Peanut Butter Skeleton Cupcakes

Chocolate Peanut Butter Skeleton Cupcakes

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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Cuisine: American
Course: Desserts, Kid Friendly, Seasonal, Snacks
Servings: 24 cupcakes


  • 1/2 Cup Prairie Farms Salted Butter
  • 1 1/2 Cups sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/2 Cups all-purpose flour
  • 1/2 Cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 Cup Prairie Farms Chocolate Peanut Butter Milk
  • 1/4 Cup Decaf coffee, lukewarm
  • Skeletons
  • 2 Cups white chocolate chips
  • 1 tbsp Prairie Farms Egg Nog
  • 72 mini pretzels
  • 24 large marshmallows
  • Black Gel Icing


  • Preheat oven to 375 degrees. Line a cupcake baking sheet with paper liners. In a medium bowl, whisk together the flour, cocoa, baking soda and salt until combined. Set aside.
  • Using a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla.
  • Add chocolate PB milk and coffee to mixer. blend slightly. Add dry ingredients last and blend well, about 2 minutes.
  • Pour batter into baking cups about 2/3 full.
  • Bake for 15-20 minutes or until a toothpick inserted in the center removes cleanly. Remove from oven and let cool completely.
  • To make skeletons, heat white chocolate chips and egg nog in a microwave safe bowl for 30 seconds. Stir until blended.
  • Dip mini pretzels in white chocolate and place on wax paper to cool.
  • Insert a marshmallow into the end of a cake pop stick. Insert 3 chocolate covered pretzels below marshmallow to make the body. Draw faces onto marshmallow heads using black gel icing. Insert finished skeletons into cupcakes. Serve and enjoy!
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