Prepare batter according to recipe or package ingredients. Add pink and yellow food coloring until the batter reaches a bright orange color, then swirl in additional yellow coloring. Bake according to recipe directions. Cool completely.
Icing
Using a stand mixer with paddle attachment, mix together butter, salt, and extract until well blended. Gradually add powdered sugar one cup at a time and whip vigorously. Gradually add milk until desired texture is reached.
Embellishments
Tombstones: remove cream filling from cookies. Trim off the edges of two sides of the cookie so that it resembles the shape of a grave marker. Reserve cookie trimmings for later. Pipe text onto cookies using a small round tip. (Wilton #3)
Trees: melt almond bark and place in a piping bag fitted with a small round tip (Wilton #5) Pipe tree shapes onto wax paper and allow to cool completely.
Assembly
Pipe icing onto completely cooled cupcakes using a large round tip (Ateco #808.) Push tombstone cookies and trees down through the icing and into the cupcake until firmly in place. Push pumpkin candies and bone sprinkles into icing. Liberally sprinkle with chocolate jimmies, then sprinkle with crushed cookie trimmings.