Unwrap the Reese’s candies, leaving the brown paper wrapper around the base.

Split the Oreo’s in half, scraping the cream filling off of each cookie. Slice each cookie half in half with a sharp serrated knife.

Spoon some of the melted chocolate into a small zip top bag. Snip the corner to create a mini piping bag.

Use the chocolate to secure the cookies, google eyes, and mini chocolate chips to your Reese’s base.

Preheat the oven to 350 degrees. Line two standard muffin tins with paper wrappers.

Whisk the cocoa powder and hot water in a small bowl until smooth. Set aside.

Combine the flour, baking powder, baking soda, and salt in a medium measuring cup. Gently stir to combine the ingredients.

Place the soft butter and sugar into a mixing bowl. Whip with the paddle attachment for three minutes, scraping the sides of the bowl as needed, until light and fluffy. Add the eggs, one at a time, until fully mixed into the batter.

Stir in the vanilla extract and cocoa powder mixture until fully incorporated.

Slowly stir in the dry ingredients and the yogurt. Mix only until the dry ingredients are just combined.

Fill each cupcake liner ⅔ full. Bake 13-15 minutes or until a toothpick comes out clean.

Immediately remove the cupcakes from the warm pans and allow to cool completely.

Whisk together the butter, cocoa, and powdered sugar until smooth.

Stir in the cream, fudge topping, and vanilla extract.

Whip until fluffy and spreading consistency, about three minutes. Pipe onto your cupcakes and top with a candy bat.