Whisk flour, cocoa, baking soda, and salt together in small bowl; set aside.
In large bowl, beat butter until creamy. Add sugar gradually, beating until light and fluffy. Beat in vanilla. Beat in eggs, one at a time. Add flour mixture alternately with milk. Beat until smooth.
Divide batter among cupcake pan with liners.
Bake 22 minutes.
Cool in pans for 5 minutes, then remove to cool completely.
In a large bowl, beat butter until creamy. Add 1 cup of sugar gradually, beating until light and fluffy. Add remaining 3 cups of sugar and the milk. Beat until smooth and creamy. Add vanilla and chocolate. Beat until combined.
Use icing writer to decorate chocolate covered grahams with RIPs and crosses.
Crush chocolate cookies in a large zip-loc bag until they are the consistency of dirt.
Frost cupcakes then hold each one over a bowl of the dirt and sprinkle generously.