Preheat oven to 350°F and line muffin pans with cupcake liners.

In a bowl, add flour, cocoa powder, baking powder, baking soda and salt. Sift them together to combine.

Add in the sugar and brown sugar stir until combined.

Add the oil, buttermilk, egg, and vanilla. Combine well.

Add the batter to the cupcake liners until it is 3/4 of the way full.

Bake at 350°F for 17-20 minutes.

Remove the cupcakes from the oven and let cool on wire racks.

In a bowl of a stand mixer with the paddle attachment, or in a big mixing bowl using an electric mixer.

Add the butter to the mixer and beat on medium speed for 1 minute.

Add in the powdered sugar and cocoa powder 1 cup at a time and beat well between each addition.

Add the heavy whipping cream and vanilla extract and beat on medium high until it is well combined.

Pour heavy whipping cream into a pot and put it on a stove. Turn the heat to medium.

Place the chocolate chips into a heat safe bowl, about medium size.

When the heavy cream starts to simmer, take it off the stove and add it to the bowl with the chocolate chips.

Allow the heated cream and the chocolate to sit for 1 minute before whisking until smooth.

Add the chocolate ganache into the squeeze bottle

Beat together the butter, sugar and salt until it is fluffy and pale.

Add in the milk and vanilla milk and beat together.

Whisk the flour and cocoa powder together in another bowl and then gradually add it to the mixing bowl and beat it in well.

Fold in the mini chocolate chips and white chocolate chips

Using a medium scoop, add the cookie dough frosting on to the top of each cooled cupcake

Then drizzle the chocolate ganache over the cookie dough frosting.

Scoop out a small amount of the chocolate cookie dough and place on top of the frosting

Add some more gananch and then chocolate sprinkles

Place a broken piece of the waffle cone somewhere on the top near the cookie dough

Place a cherry on top

Enjoy!!!