Allow your cupcakes to cool before decorating. Line a baking sheet with wax paper. Break your ladyfinger cookies in half.
Microwave your candy melt and coconut oil in 30-second intervals until completely melted. Add black gel food coloring and mix.
Completely submerge your ladyfinger cookies in the melted candy. Place gently on your parchment paper.
Make your buttercream by beating butter, sugar, cocoa and milk on slow. Gradually increase speed to high and allow the ingredients to blend thoroughly. Frost each cupcake with a frosting bag.
Once the candy has set on your ladyfingers, draw out “RIP” on each one with your black decorating icing.
Place the tombstone cookies on each cupcake and Happy Halloween!