Preheat oven to 350°F.

Line your cupcake pans with cupcake liners and set aside

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt, whisk to combine.

Add in the sugar and brown sugar stir until combined.

Add the oil, buttermilk, egg, and vanilla extract.

Stir until combined.

Pour the batter in the cupcake liners.

Fill each one 3/4 of the way full.

Bake at 350°F for 22 minutes.

Remove the cupcakes from the oven.

Transfer the cupcakes to a wire rack to cool

In a bowl of a standing mixer, cream together the butter, cocoa powder, powered sugar, vanilla and heavy whipping cream until combined and smooth and stiff peaks form.

Scoop frosting into piping bag

Frost cooled cupcakes

Sprinkle mini chocolate chips around the base of the frosting

In a small saucepan, pour the heavy whipping cream into it and bring to a simmer over medium heat

Pour the chocolate chips into a heat safe bowl

Once the heavy whipping cream starts to simmer, remove from heat

Pour over the chocolate chips and allow to sit for one minute

Whisk until smooth

Scoop ganache into a piping bag and cut the tip off

Drizzle the chocolate ganache over the cupcakes

Place the cut oreos into the top center of the frosting