Preheat oven to 350 degrees F and line or spray a standard muffin tin.

Mix cake mix, water, oil, and eggs in a large mixing bowl. Using a hand or stand mixer, mix on medium speed until well incorporated.

Divide batter into the muffin tin until each is about ⅔ full. Bake for 18-20 minutes, or until a toothpick comes out clean from the middle. Allow cupcakes to cool completely before filling with the pudding mixture.

Cream butter in a large mixing bowl or stand mixer, then beat until light and fluffy.

Mix in the vanilla and cocoa extracts and syrup or fudge sauce. Mix in 1 cup of powdered sugar at a time while mixing in a tablespoon of heavy cream between each cup. Mix until creamy and fill a piping bag with frosting.

Add the pudding and milk into a medium-sized mixing bowl.

Mix on medium using a hand or stand mixer until well incorporated and smooth. Fold or mix in the whipped topping. Add to prepared piping bag.

Scoop out part of the middle of the cupcake using a melon baller or other creative tool.

Repeat for the remaining cupcakes. Pipe in the pudding filling, just short of filling to the top. If desired, replace the top of the cupcake. Frost cupcakes.

Add the mint chocolate chunks and milk into a small bowl. Heat at 50% power in the microwave for 25 seconds.

If the chips are not completely melted, stir and repeat. Drizzle mixture over the frosted cupcakes. Top with crushed mint chocolate chunks.