Preheat your oven to 350 degrees F.

Place ice cream cones upright in the wells of two 12-well muffin pans and set aside.
In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and water until smooth.

Add roughly ¼ to ½ teaspoon green gel food coloring (or 3-5 drops of liquid food coloring) to the batter and whisk until the food coloring is incorporated and the cake batter is green colored.

Pour about ¼ cup of cake batter into the center of each ice cream cone and place the pan into the oven.

Bake for 18-20 minutes, or until the cake batter is completely set, and a cake tester or knife comes out clean when inserted into the center of a cupcake. Allow the cupcake cones to cool completely.

While the cupcakes are cooling, discard the cream centers of the Oreo cookies. Place the chocolate Oreo wafers into a plastic baggie, seal bag and crush wafers with a rolling pin or your hands. Pour the crushed chocolate cookies into a shallow bowl or dish and set aside.

When the cupcakes are completely cooled, frost generously with chocolate frosting, ensuring that the frosting is spread to the rim of each ice cream cone.

Immediately after frosting each cupcake cone, turn it upside-down and dip it frosting-side down into the crushed Oreos.

Turn the cones back to frosting-side up, top with gummy worms by pushing the worms down into the frosting.