Line a cookie sheet with parchment paper. Set aside.

Carefully separate the Halloween Oreos, and reserve the creme to use in the frosting.

Melt the chocolate in the microwave in 30-second increments, stirring in between, or according to the package instructions.

Dip half of each cookie into the chocolate.

Place onto the prepared cookie sheet and sprinkle with some Halloween sprinkles. Repeat until you have 24 coated cookies. Leave to set in a cool, dry place for a few hours.

Preheat oven according to the box mix instructions and place 24 cupcake liners into cupcake pans. Set aside.

Make the cupcake batter according to the box instructions and use an ice cream scoop to evenly divide the batter between the cupcake liners.

Bake for the instructed time (usually 20 minutes) or until an inserted toothpick comes out clean.

Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.

To make the frosting use an electric stand or handheld mixer and place the reserved Oreo creme (from step 2), butter, powdered sugar, cream, and vanilla into a mixing bowl.

Beat on medium speed until combined and smooth and stiff peaks form.

You can add some orange food coloring gel if you want a deeper orange color.

Scoop 1 cup of frosting into a piping bag fitted with a large star tip and set aside.

Use a medium ice cream scoop to place frosting onto each cooled cupcake and then spread out slightly into a thick disc.

Pour the Halloween sprinkles into a deep bowl and stir to combine, then dip each cupcake into the sprinkles to cover.

Pipe a swirl of frosting on top of each cupcake.

Insert a chocolate-dipped Halloween Oreo into the side of the frosting swirl and sprinkle extra sprinkles on top if you like. Enjoy and Happy Halloween!