Preheat the oven to 375 degrees.

Line 18-20 muffin cups with cupcake liners. This will be two muffin tins.

In a large bowl combine the cake mix, water, melted butter, sour cream, and eggs.   Mix well until combined.

In a small bowl combine the cinnamon, ginger, nutmeg, and black pepper.   Mix well.

Add the spice mixture to the cake mix and mix well.

Gently fold in the apples.

Using a cupcake scoop or a spoon fill the cupcake liners ¾ of the way full.  

Bake for 17-20 minutes or until a toothpick inserted into the center comes out clean.

Remove from oven and cool 5 minutes. Remove them from the muffin tin and cool completely on a wire rack.

To make the frosting place the butter in a large bowl and mix on medium high speed until creamy.

Add in the powdered sugar, spices, milk, and vanilla and mix on medium speed until desired consistency is reached. 

Remove ¼ cup frosting to two different bowls.   Dye one bowl green
and one bowl black.  Dye the remaining large bowl of frosting orange.

Arrange the cupcakes in a pumpkin shape on a large platter or a cake board. 

Place about ¾ of the orange frosting in a piping bag with a large tip or a zip top baggie.  Clip off the and of the bag and pipe it all over the cupcakes in a circular pattern.  

Use a butter knife and spread the frosting all over the cake.   Use remaining frosting to cover any areas that need touched up.

Use the green frosting to cover the top "stem" of the cupcake cake.

Put the black frosting in a piping bag and pipe on the eyes, nose, and mouth.

Enjoy!