Preheat the oven to 350 degrees F. Line a muffin tin with nonstick liners and set aside.
Set out the eggs and greek yogurt to come to room temperature.
In a large bowl, whisk the eggs for 20 seconds. Add in the yogurt and oil and whisk to combine.
Add in the warm water.
Add in the cake mix and dry pudding mix. Mix with hand mixers until well combined.
The mixture is very thick - this is normal.
Fill the cupcake liners with about 3 tablespoons of the mixture (This cupcake recipe yields 24 cupcakes so plan accordingly).
Bake for 18-23 minutes or until a fork comes out clean when inserted into the center.
Allow the cupcakes to cool completely.
Frosting and Decoration
In a stand mixer fitted with a whisk attachment, beat the room temperature cream cheese and softened (NOT melted) butter until completely combined and creamy. Add in the extract.
Beat in the powdered sugar a cup at a time until well combined. Add each cup until the frosting is to your desired piping thickness.
Transfer the frosting into a frosting bag fitted with a star tip.
Frost the completely cooled cupcakes.
Press 2-3 miniature Reese's cups onto the frosted cupcakes.
Using the tube sparkle gel, slowly pipe on legs for the spiders. Let dry.