Spooky Halloween Cupcakes

Directions

1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together 3/4 cup sugar, 1/2 cup flour, 1/4 cup cake flour, 1/2 cup cocoa powder, 3/4 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Add 1/2 cup cold butter (cut into pieces) and mix until the mixture resembles coarse crumbs. Add 2 eggs one at a time, mixing well after each. Stir in 1/2 cup sour cream and 1 tsp vanilla until smooth. Divide batter among the liners, filling each about 1/2 to 2/3 full. Bake for 15 minutes, or until tops spring back when touched and a toothpick inserted in the center comes out clean. Let cool completely.
2. To make the frosting, beat 1/2 cup butter with 3.5 oz marshmallow cream until light and fluffy. Add 1 1/2 to 2 cups powdered sugar, 1/4 cup cocoa powder, and 1 tsp vanilla; beat until fluffy. Adjust consistency with extra powdered sugar or 1-2 tbsp half-and-half as needed. Pipe onto cooled cupcakes. Top each with a tombstone-shaped Peeps marshmallow (insert a toothpick behind it for support; remove before eating) and 2 bone candies. Sprinkle with crushed Oreos (about 5 cookies).