Instructions

1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a large bowl to remove any lumps and add the remaining cake ingredients. Stir until smooth.
3. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean. Let cool.
4. Frosting: Beat butter and cream cheese until smooth. Add vanilla extract and slowly add in powdered sugar until you reach your desired consistency.
5. Roll frosting in sprinkles.
6. To make skeletons cut your straws or dowels into about 4-inch pieces. Melt a few squares on your almond bark, you'll use this as glue. Put a dollop of melted almond bark onto the straw near the upper half and thread a pretzel onto the straw and into the dollop of melted chocolate. Do this with two other pretzels to make your ribcage. (Holding the straw on each side and letting pretzels hang down, I could rest my ribcage on the table to let set. I hope that makes sense...) Use your edible marker to draw on your skeleton face, then push it onto the top of the straw. Push the whole straw into your cupcake. Break two pretzels to make your arms and wiggle them into the top pretzel! You can secure them with more almond bark if you need to!