In the mixing bowl of a stand mixer, mix the sugar, brown sugar, oil, vanilla, cream and eggs, until well blended and creamy.

In another bowl, sift the flour, and add the baking soda, baking powder, salt, and cocoa, and stir until well blended.

Combine the flour mixture with the egg and milk mixture a little at a time until all the flour is added, and all ingredients are well blended.

Crush half the chocolate mint cookies in a Ziploc bag, and add them to the mixing bowl, and stir to blend.  NOTE - if the batter appears to thick or dry, add a little more cream, a teaspoon at a time, until smooth.

Line a muffin tin with cupcake liners, and fill them 1/2 full with the chocolate mint batter.

Bake at 350 degrees for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.

When cupcakes are done, remove from oven to a wire rack to cool. While cupcakes are cooling, make the frosting.

Add the butter, vanilla, cream and mint extract to a mixing bowl, and blend with the whisk attachment until smooth and creamy.

Add the Aqua food coloring gel a 1/2 teaspoon at a time until you get the color desired.

Place the mixing bowl in the refrigerator while the cupcakes cool.

When the cupcakes are completely cooled, take the frosting out of the refrigerator, and place it in a pastry bag, using the small star tip.

Pipe frosting onto cupcakes in a swirl, coming to a peak.

Sprinkle with confetti sprinkles, and crushed cookie crumbs, and place a cookie in the frosting before serving.  Enjoy!