Preheat oven to 350°F and line two 12-cup muffin tins with paper liners.

Crush about 18 Oreo cookies into fine, soil-like pieces to make 1-1½ cups of crumbs. Pour into a shallow bowl for dipping later.

Prepare chocolate cake batter according to box directions, combining with the required water, oil, and eggs until smooth.

Let the batter rest for 2-3 minutes to reduce air bubbles for flatter cupcake tops.

Divide batter among 24 cupcake liners, filling each about two-thirds full (approximately 3 tablespoons per cup).

Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean and tops spring back when lightly touched.

Cool in the pans for 5-10 minutes before transferring to a wire rack to cool completely (about 30-40 minutes).

Once cupcakes are completely cool, spread or pipe a generous layer of chocolate frosting on each cupcake.

While frosting is still soft, dip each frosted top into the Oreo crumbs, gently pressing so they stick to create a realistic soil effect.

Press one candy pumpkin onto each frosted and crumb-covered cupcake, positioning it slightly off-center for a natural look.

Using green icing fitted with a small round piping tip (#2 or #3), pipe delicate curling vines and tiny leaves around each pumpkin. Occasionally wipe the piping tip clean for the crispest lines.

Let the finished cupcakes stand for 10-15 minutes so the frosting sets slightly before serving.