Whisk flour, cocoa, baking powder, baking soda, and salt together in a medium-sized bowl and set aside.
Then in a large bowl, combine wet ingredients using a mixer. Whip together sugar and butter until well combined and fluffy. Then, add one egg at a time, mixing till smooth. Finally, add vanilla extract, mixing till well combined.
Once wet ingredients are all mixed together, add the dry mixture in slowly in three batches, alternating with milk. Mix until fully incorporated.
Pour the batter in lined muffin tins and bake at 350 degrees for about 15 min or until toothpick comes out clean. Once cupcakes have baked, transfer to cooling racks and let cool completely.
For the Pocky Skeletons:
Take mini white chocolate dipped pretzels and use melted white chocolate to fuse them together in a stack of five. Set aside to allow them to harden.
Then, place Cookies & Cream Pocky on a tray lined with wax paper and use the melted chocolate to draw hands on the frosted ends. Place the tray in the freezer to set.
Finally, make the skeleton faces by using edible markers to draw faces on marshmallows. Set aside.
Take a fully cooled cupcake, dip it in melted chocolate, then dip it in crushed sandwich cookies. Repeat until all cupcakes have been topped with chocolate and crushed sandwich cookies.
Then, take the stack of white-chocolate pretzel ribs, and insert a Pocky stick biscuit-side-down into the bottom hole of the pretzels. Take two of the Pocky arms and add to either side of the skeleton ribs and finish with a marshmallow skull.