Cupcakes:

Preheat the oven to 350°F (177°C). Line your mini terracotta pots of a 12-cup muffin pan with cupcake liners. Set aside.

Whisk the flour, cocoa powder, baking powder, baking soda, granulated sugar, brown sugar, and salt together in a large bowl until thoroughly combined. Set aside.

In a medium bowl, whisk the eggs, oil, milk and vanilla together until combined. Pour the wet ingredients into the dry ingredients. The batter will be thin.

Pour or spoon the batter into the liners, filling only halfway to give room for them to rise.

Bake for 15 minutes if using the mini terracotta pots, or until a toothpick inserted in the center comes out clean. Bake for 18-20 if using a regular size muffin pan. Allow to cool completely before frosting in the pan.

Chocolate Buttercream:

With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add ¼ cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick. Taste. Beat in another pinch of salt if desired.

Dirt Topping:

Grind oreos in a blender until it's finely processed to look like dirt.

Assembly:

Frost cooled cupcakes with chocolate buttercream and sprinkle on crushed oreos, and optionally, edible moss and edible flowers.