For the Batter

1. Preheat your oven to 356 ° F (180°C) and line a cupcake tray with paper cupcake cups.
2. In a mixing bowl, add the sugar and butter. Using an electric mixer, blend the sugar and butter together until creamy (about 2-3 minutes).
3. Add the rest of the ingredients to the bowl and mix until all ingredients
   are mixed together and the batter looks smooth and creamy.
4. Using a ⅓ measuring cup, scoop the batter and place into cupcake cups so that they are between half and three-quarters fill. The batter should make 24 cupcakes easily.
5. Place cupcake trays in the oven and bake for 30 minutes or until the inside has cooked through. Inserting a toothpick into the center of a cupcake should come out clean when pulled out.
6. Once done, remove cupcakes from the oven and from the cupcake tray and allow to cool on a cooling rack. Now make the buttercream frosting.

For the Buttercream and Toppings:

1. In a mixing bowl, add the butter and cream it using a blender until it is soft and creamy.
2. Add the confectioners sugar, vanilla essence, milk and cocoa powder. Mix for one minute and then scrape down the sides of the bowl with a plastic spatula or metal spoon to get all the butter off the sides. Now continue to mix again until smooth and creamy.
3. Spread the frosting over the cooled cupcakes, using a butter knife or the back of a spoon.
   Scrape the cream off the Oreos and crush the cookies (use a pestle and mortar or place cookies in a plastic Ziploc bag and crush with a rolling pin. Place the crumbed cookies in a bowl.
4. Take each cupcake, turn upside down and dip the frosting into the cookie crumbs. Place a gummy worm on top. Repeat for all the cupcakes. Print, cut out and insert the tombstone toppers into each cupcake. Enjoy!