• Preheat your oven to 350 degrees and line your cupcake pan with liners. Unpack the first pack of sugar cookies, divide the dough apart, and put each raw cookie dough cookie on the bottom of each cupcake liner. Bake the ghost sugar cookies for 5-7 minutes or until the cookies fill out the bottom of the liner completely.
• While the cookies bake prepare your cake mix batter in a separate bowl. Follow the cake mix instructions however, it says to on the box. Usually, you will have to add water, eggs, and vegetable oil. After taking the cookies out of the oven fill the liners ¾ full with the cupcakes batter. Put the cookie cupcakes back in the oven and bake them for 12-15 minutes or until you stick a toothpick in and it comes out clean.
• Allow the cupcakes to cool completely before frosting and decorating. Next, open the second package of the Pillsbury dough and place the cookies on a prepared baking sheet with parchment paper. Make sure you bake cookies for about 12-15 minutes this time. Allow the cookies to cool completely. 

For the buttercream

• Place the 2 sticks of softened butter into a medium bowl and mix the softened butter with an electric mixer for 3 minutes. Slowly add the 4 cups (or 16 ounces) of powdered sugar, ¼ cup heavy cream (or 3 tablespoons milk), and 1 teaspoon of vanilla. After combining the ingredients mix on medium to high for 3 minutes. Add the food coloring until you have your desired color. I had to add a lot of food coloring to get it to that nice rich purple color. I suggest using gel food coloring. Pour buttercream into a pastry bag fitted with a 1M pastry tip.
• Once the cupcakes and cookies have cooled, pipe your buttercream onto the cupcakes then place one cookie on top. Add some sprinkles or mini chocolate chips if you like!