• Bake cupcakes in liners in a cupcake tin according to directions and allow to cool on cooling rack at least 30-60 minutes. If you're not going to ice them within 12-24 hours, be sure to cover them.
• Prepare 1 container of icing at a time by dropping in 3-4 drops of black food coloring at a time and mixing well. Add until desired color is reached. (Note: colors will set one shade darker, so keep that in mind.)
• Ice each cupcake with black icing.
• Pipe RIP or names on each oval-shaped cookie with icing a decorator bag (with coupler) with #2 tip or in a zippered plastic bag (cut the corner of the bag very small).
• Push cookies into cupcakes halfway and decorate with your favorite candies.

Tips:

• If your cupcake liners tend to separate from the cupcake like mine sometimes do if completely sealed, cover with thin kitchen towels and store on the counter in a cool & dry place.
• It's best to not add anything to the cupcake that's not edible when decorating with children.
• Allergic to chocolate or don't like it? Use a white cake mix. Before putting batter into the cupcake liners, dye the batter gray with McCormick black food coloring. Using a few drops at a time until you're happy with the color.