Preheat your oven to 350°F (180°C) and put cupcake liners in your cupcake pan.

In a large bowl, sift together 1 ½ cups of all-purpose flour, ¾ cups of dark cocoa powder, 1 ½ cups of granulated sugar, 1 ½ tsp of baking powder, 1 ½ tsp of baking soda, and 1 tsp of salt.

In a separate bowl, whisk together 2 large eggs, ¾ cup of buttermilk, ¼ cup of vegetable oil, and 2 tsp of pure vanilla extract until thoroughly blended.

Gently pour the liquid mixture into the dry ingredients and stir until just incorporated.

Gradually introduce the hot water into the mixture while continuously stirring. The batter will have a thin consistency, but that's perfectly fine.

Bake your cupcakes at 350°F (180°C) for 20 minutes or until they spring back when lightly touched.

Allow the unsalted butter to come to room temperature until it's soft. This usually takes about 1-2 hours. In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter until it's smooth and creamy. Gradually add the powdered sugar, one cup at a time, to the creamed butter. Mix well after each addition until the sugar is fully incorporated. Pour in the pure vanilla extract and continue to mix until it's well combined with the butter and sugar mixture. Add in the heavy cream a little at a time while continuing to mix at a high speed until your frosting is the right consistency. Add food coloring one drop at a time to get the right color.

If you need a more in-depth tutorial on how to make these, check out my full recipe for Chocolate Dipped Oreos here.

Melt the pink candy melts according to the package instructions in a small bowl.

If your candy melts are too thick to dip the Oreos into, add some vegetable oil one teaspoon at a time.

Dip the Oreos one at a time with a fork and tap off excess chocolate.

Place them on a sheet of parchment paper or wax paper to dry.

Put the next color of white melted candy in a piping bag and cut off the very tip. Add this melted white chocolate drizzle over the top of the Oreo and then add your favorite sprinkles before it sets.

Once the Oreos are completely dry and set, cut them in half with a sharp knife to use as cupcake toppers

Once your cupcakes are fully cooled to room temperature, you can decorate them with frosting, sprinkles and chocolate-covered Oreos.

Use a small open star piping tip like #21 and a piping bag filled with pink buttercream frosting. Pipe a swirl onto your cupcake starting at the outer edge and working in towards the center. Add half a pink chocolate covered Oreo and white or pink sprinkles to finish the decorating.