First, prepare the cupcakes. Preheat oven to 350F, and line 2 cupcake pans with 24 liners. Set aside.

In the bowl of a stand mixer fitted with the paddle, cream together the butter and Dixie Crystals granulated sugar until light and fluffy.

Add in the eggs, one at a time, beating until well incorporated.

In a medium bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate small bowl, mix together the milk and Adam's Best vanilla.

Alternate adding the dry and wet ingredients to the cake batter mixture, finishing with the dry ingredients.

Add in black food coloring as desired.

Divide cake batter evenly among the 24 liners, and bake for 18-20 minutes, until cupcakes are puffy and a toothpick inserted in the center comes out with just a few crumbs. Set aside to cool.

While cupcakes cool, make the pudding "slime" filling. In a large bowl, combine milk and white chocolate pudding mix. Prepare to package directions, then add in Adam's Best green food coloring until mixture reaches desired shade. Set aside.

When ready to assemble, use an upside-down large piping tip (like a Wilton 1M) or a sharp knife to hollow out the cupcakes. Spoon in some of the green pudding, and place the piece of cupcake back on top. Repeat with all.

To make the frosting, beat the butter until creamy in the bowl of a stand mixer fitted with the whisk attachment.

Add in the Dixie Crystals powdered sugar, one cup at a time, followed by the cocoa and cream. Add more or less as needed to get the right consistency

Stir in the salt and Adam's Best vanilla, and add food coloring as desired.

Decorate the cupcakes with a 1M tip, top with the Sweets & Treats sprinkles, and top each with a Treats Street gummy eyeball.