Preheat oven to 350°

Line muffin tins with paper liners

In the bowl of a stand mixer fitted with paddle attachment, beat together cake mix, pudding mix, sour cream, oil, water, eggs, almond extract. Mix for about 2 minutes on medium speed. One mixed fold in the chocolate chips with a spatula.

Using a large cookie scoop, distribute the batter into 24 muffin wells.

Bake in the oven 19-23 minutes, or until the tops of the cake spring back when lightly touched.

Allow cupcakes to cool inside muffin tins for about 10 minutes before removing from the tin. Cool completely on wire rack.

In a large bowl beat pudding mix and milk on medium speed until combined and thickened. Fold 1 cup whipped topping into the mix. Cover and refrigerate for one hour.

Using a sharp knife, core the center of each cooled cupcake. Reserve the pieces that you have removed.

Fill a large Ziploc bag with chilled pudding and pipe pudding into the center of the cupcakes. Cover the pudding with reserved cake pieces.

Fill a large piping bag with remaining whipped topping. Pipe onto cupcakes. Sprinkle with crushed Oreos and top with a Peep ghost.

Refrigerate until ready to serve.