Preheat your oven to 325°F (163°C) and prepare a cupcake tin with liners.

In a large mixing bowl, combine flour, sugar, baking powder, and salt. Whisk until well mixed.

In a separate bowl, mix hot water and vanilla. Then add vegetable oil, milk, and eggs to the dry mix and combine until smooth.

Scoop the batter into cupcake liners, filling them about halfway.

Bake for 15-20 minutes. Check with a toothpick for doneness.

Let the cupcakes cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

In a stand mixer, beat softened butter and shortening until light and fluffy.

Mix pumpkin spice, vanilla, salt, and extremely hot water in a bowl and let sit for 2-3 minutes.

Add half of the powdered sugar, then the pumpkin spice mixture to the butter mixture. Mix until combined, then add remaining sugar and whip until fluffy.

Add green food coloring to frosting and mix until evenly colored.

Pipe frosting onto cooled cupcakes in a circular pattern.

Dip the tops in chocolate sprinkles for decoration.

Insert broken ends of pretzel rods into frosting to represent bolts.

Top with candy eyes to finish your Monster Cupcakes.

Refrigerate the cupcakes for 30 minutes to set the frosting.

Serve or store in an airtight container.