Preheat the oven to 350 degrees.  Prepare your muffin tins by lining with cupcake liners.  Set aside.

In the bowl of a stand mixer, combine the dry ingredients: sugar, flour, cocoa powder, baking powder, baking soda, salt.  Whisk to combine.

Add in the eggs, milk, oil, vanilla and coffee.  Mix on low speed for 30 seconds and then medium speed for 2 minutes.  Batter should be smooth.

Pour approximately ¼ c of batter into each liner or until about ⅔ full.

Bake in preheated oven for approximately 14-16 minutes or until a toothpick inserted comes out clean.  Allow to cool completely before assembly.

Meanwhile, make the rest of the components.

In a large bowl, combine the chocolate pudding mix and 2 cups of cold milk.  Allow to set in the fridge for approximately 5 minutes.  Once set, fold in the cool whip.  Store covered in the fridge until ready to use.

Crush the Oreos into a fine crumb using a food processor or a ziploc bag and a rolling pin.  Set aside.

In a small bowl, melt the chocolate chips until smooth.  Transfer to a piping bag or a ziploc with a small hole cut in the tip.  On each Milano cookie toward the upper half, write “RIP” or whatever saying you’d like using the melted chocolate.  Allow to cool and set until firm.

To assemble - set out clear 9 oz disposable cups.  Remove the cupcake liner from each of the cupcakes and transfer to the bottom of the clear cup.  You can crumble if desired or just set into the cup.

Scoop a heaping spoonful of pudding / cool whip mixture onto the cupcake.

Place each “tombstone” Milano cookie in the cup, pressing through the pudding layer enough to keep it upright.

Set a couple of gummy worms into the chocolate pudding mix.

Sprinkle a spoonful or two of crushed Oreos to create the “dirt”.

Serve with a fork or a spoon - enjoy!