Preheat oven to 350 degrees.  Prepare mini muffin pan by spraying each cup liberally with non-stick cooking spray.  Pour chocolate cake mix into a medium bowl and whisk {or sift} to remove any lumps.  Add softened butter and eggs to the cake mix and combine with a hand held mixer until dough is thick and sticky.  Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup.  Using your fingers, go back and press the mound of dough down to create a level cookie.  Bake for 9-11 minutes.  {Do not over cook, they will set up as they cool.}  Remove from oven and immediately run a knife around the edge of each cookie cup {I used an offset butter knife}.  Go back and use a tart shaper {or end of a wooden spoon} to press middle of cookie down and create a indentation.  Move cookies to cooling rack and let them cool completely. Continue to bake second batch if necessary.

In a medium bowl combine instant chocolate pudding mix and milk.  Using a mixer {or whisk}, incorporate ingredients until the mixture is thick.  Add whipped topping and mix until combined. Spoon chocolate pudding or pipe a generous amount of pudding into each cookie indention. If you don't have a piping bag you can always use a Ziploc bag.

Add chocolate cookie crumbs over the top of the chocolate pudding so that it covers it. Then top with gummy worm. Serve immediately or refrigerate for 1-2 days.