Preheat your oven to 350 F and line your cupcake pan with liners.

In a large bowl, whisk together the cake mix, water, oil, and eggs until smooth.

Fill each cupcake 2/3 the way full and bake for 17-20 minutes.

While the cupcakes are baking, take your melted chocolate and create the sarlacc tentacles. These are made by using a ziplock bag with the corner snipped off and making simple S shapes with the chocolate. Pop them in the freezer to harden.

With a food processor, blend the cookies into fine crumbs and set aside.

Once the cupcakes have finished baking and are completely cool, you can start creating the Sarlaccs.

Cut a little hole out of the tops of each cupcake.

With a butter knife, frost the top of the cupcakes making sure to get frosting on the inside of each hole as well.

Cover the cupcakes with the graham cracker crumbs, also making sure inside the holes are coated.

Carefully take the almond slivers and create the sarlacc teeth inside each hole.

Place 3-4 chocolate tentacles in each sarlacc, and your’e done!