To the bowl of a stand mixer, add the eggs, melted butter, cake mix, and milk. Beat on low for about 30 seconds, then turn the mixer up to high for 2 minutes.

Add cupcake liners to a cupcake pan. If you want yours to look like they do at Disneyland, use these parchment liners. Standard liners work great too!

Use a one Tablespoon cookie scoop to add 3 Tablespoons of cupcake batter to each cup.

Bake the cupcakes at 325 degrees for 14-16 minutes until a toothpick inserted comes out clean.

Remove the cupcakes from the pan and transfer to a cooling rack. Allow to cool completely.

 Place the dark chocolate chips in a glass bowl.

Pour the heavy cream over the top.

Microwave the mixture on 50% power for 30 seconds.

Remove from the microwave and stir.

Repeat steps 3 and 4 until the chocolate chips are completely melted.

Refrigerate the ganache until it reaches a thick consistency.

When the ganache is cold, place it in the bowl of a stand mixer with a whisk attachment. Whip on high speed until the ganache is the same consistency as buttercream frosting.

Add the ganache to a piping bag. 

 Use a knife or a cupcake corer to remove the center of the cupcake.

Add one scoop of cherry pie filling.

Pipe the ganache on to completely cover the top of the cupcake.

Add one tombstone to each cupcake and cover the ganache with OREO crumbs to look like dirt. 

If you used the graveyard cupcake kit, place a few of the candy bones on top of the OREO crumbs. If not, use your favorite Halloween Sprinkles.