24oblong shaped cookiesI used Pepperidge Farm Milanos
black edible marker
In a large bowl use an electric mixer on low to mix together dry cake and pudding mixes. Mix in sour cream, cannabis oil, espresso or coffee, and eggs. Beat until everything is combined but do not over beat. The batter will be thick. Fold in the chocolate chips. Fill cupcake cups slightly more than 1/2 full. An ice cream scoop makes a quick, easy, and neat way of filling the cupcake pan.
Bake for about 15 minutes or until tops spring back when touched. Remove from oven and cool cupcakes completely, outside of pan, on a wire rack before frosting.
Chop chocolate into small pieces and place in the top of a double boiler or in a stainless steel bowl suspended over simmering water. Stir until just melted and smooth. Remove from heat and cool slightly before stirring in the sour cream. Chill for 10 minutes or so.
Use a small spatula to spread of layer of the ganache onto the top of each cupcake, going all the way to the edges. Don’t worry about being fancy, it will all be covered.
Crush chocolate sandwich cookies into fine crumbs – a food processor or blender makes quick work of this. Dip each frosted cookie top into the cookie crumb “dirt” to cover the surface completely. Use an edible marker to write “RIP” on each of the cookies. Press cookies into the cupcakes as shown in the photos. Place some at angle, take the bottom of some cookies off to make them shorter than other, so that the cookies are a little different. If you are having trouble getting the cookies to stand, a little melted ganache or a dab of Nutella makes a great edible “glue.”