Preheat oven to 350 degrees. In a large bowl or using an electric stand mixer fitted with a paddle attachment, beat the eggs, cake mix, pudding mix, water and oil on medium speed for 2 minutes or until well blended. Scrape the sides of the bowl and mix again until all ingredients are incorporated.

Line cupcake pans with liners. Fill each liner 2/3 full of batter.

Bake cupcakes for 18-20 minutes or until a toothpick inserted and cleanly removed. Remove the cupcake pans from oven, and let cool on a wire cooling rack for 15 minutes. Remove cupcakes and let cool completely.

Remove cupcake liner from each cupcake. Using a serrated knife, cut the crowns off the top of each cupcake and then cut again through the middle of the cupcake, creating two even cake discs.

Fill disposable pastry bag with icing. Trim tip of bag 1/2" from the end.

Holding the bag vertically, begin piping the frosting onto one half of each cupcake disc. Add top disc and repeat piping.

Set each mini layer cake in a muffin liner and top with a plastic spider.

Combine the margarine and Crisco in the bowl of an electric mixer; using a paddle attachment, beat on medium speed until smooth, about 2 minutes.

Add half of the powdered sugar and continue beating on low speed for an additional 2 minutes, or until the mixture is creamy, scraping the sides of the bowl with a rubber spatula as needed. Add the remaining powdered sugar, vanilla, and milk, and beat until the frosting is creamy and fluffy, about 2 minutes more.  Beat on low speed until light and fluffy.