Preheat oven to 350 F. Line muffin pan with cupcake liners.

In a large bowl, combine sugar, flour, cocoa powder, baking soda, and baking powder.

Add in eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.

Stir in boiling water (batter will be thin and runny).

Pour into prepared muffin pan.

Bake 15 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes in the pan before transferring to a cooling rack.

Cool cupcakes completely before frosting.

On medium speed, beat butter until light and fluffy, about 2 minutes.

Add in marshmallow fluff and beat on low speed until just combined, about 30 seconds.

Gradually add in sugar and vanilla and beat on medium speed until fluffy. Make sure not to overbeat the frosting as it will become tough.

Place a sheet of wax paper on the counter and spread with a small amount of powdered sugar.

Spread some powdered sugar onto rolling pin, and roll over marshmallows, one at time, until they are flat.

Using a sharp knife, cut flattened marshmallows into strips.

Using an icing spatula or butter knife, frost cooled cupcakes.

Place two chocolate covered raisins on each cupcake for eyes.

Carefully pull apart the mini oreos and place onto cupcakes, cookie side up, for ears.

Lay marshmallow strips atop each cupcake to resemble a mummy.

Refrigerate until ready to serve.