Preheat the oven to 350 degrees F. Line a muffin tin with 12 cupcake liners.

In a small mixing bowl, combine the cocoa powder, flour, baking powder, baking soda and salt. Gently mix using a spoon.

In a larger mixing bowl, combine the butter and sugar, beat using an electric mixer until fluffy. Add in the eggs and vanilla, lightly beat.

Add in the sour cream and melted chocolate, mix by hand using a spatula.

Add half of the flour mixture to the wet ingredients, do not dump it in, rather take spoonfuls of the flour mixture and gently shake it over the wet ingredients, as if you were sifting in the flour. Fold in the mixture until no flour remains. Repeat with the other half of the flour, folding it in and scraping the sides and bottom of the bowl to incorporate everything.

Fill the cupcake liners 1/2 full with batter.

Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool completely before adding the frosting.

In a mixing large bowl, combine the butter and vegetable shortening, beat using an electric mixer until fluffy, 2 minutes.

Add in the vanilla extract, beat using electric mixer.

Begin to add the powdered sugar, about 1-2 cups at a time, mixing by hand first, then with the electric mixer. Continue adding powdered sugar until the frosting tastes good to you.

Reserve a small portion of the buttercream before you dye it orange for the lettering on the tombstones.

Add in your desired amount of orange gel food coloring. Start with a little and add more to get your desired color. Beat the frosting using the mixer one last time.

Measure out 6-8 cups of rice krispie cereal and set aside.

In a large pot, melt the butter and marshmallows over medium-low heat.

Once melted, remove the pot from the heat.

Add in the cereal and stir well to coat.

Transfer the mixture onto a large greased baking sheet. Press the mixture evenly into the pan.

Refrigerate the rice krispies for 20 minutes.

Once they are cold, use a tombstone cookie cutter to cut out as many tombstones as you need.

Refrigerate the tombstones while you prep the chocolate. You can also refrigerate them overnight if you’ll be dipping them a different day.

In a small pot over low heat, combine the vanilla candiquik and vegetable shortening. Stir occasionally until the mixture melts. Be careful to not overheat the candiquik.

Once melted, add in some black gel food coloring, stir in the food coloring until the mixture is speckled.

Cover each tombstone in chocolate, placing one in the pot at a time, spooning chocolate over it. Remove the tombstone from the chocolate using a fork - warning, the hot chocolate may cause the marshmallows in the rice krispies to melt slightly!

Place the dipped tombstones on a silicone baking mat or wax paper to set.

In a piping bag fit with a wilton 5 round piping tip, add the reserved white buttercream and push the buttercream down into the bag. Write “RIP” on each tombstone.

In a piping bag fit with a wilton 1M piping tip, add the buttercream and push the buttercream down into the bag. Pipe the buttercream onto the cupcakes, starting in the center, swirling to the outside and swirling back into the center as you progressively stack the frosting.

Add oreo crumbs to each cupcake.

Place a tombstone on top of each cupcake, pressing it into the frosting. If needed, support the tombstone with a toothpick in the back.