1. Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a small bowl, stir together the buttermilk and vanilla.
4. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar, and brown sugar on medium-high speed until light and fluffy.
5. Reduce the mixer speed to medium-low.
6. Add eggs one at a time and then beat until creamy.
7. Slowly add half of the flour mixture, then the buttermilk mixture, and then the remaining flour mixture, beating until just mixed after each addition.
8. Divide the batter evenly between the liners and then bake until a toothpick inserted in the middle of a cupcake comes out clean, about 20 minutes.
9. Place pan on a wire rack and cool completely before frosting.

Cookies and Cream Frosting

1. In a stand mixer bowl fitted with a paddle attachment, add the butter, powdered sugar, cream cheese, and half and half, whipping until light and fluffy.
2. Scoop the frosting into a piping bag fitted with a large star tip.
3. Swirl the frosting on each of the cupcakes, creating a pointed mound.
4. Place 2 mini sandwich cookies, one on each side of the mound of frosting to create Mickey Mouse ears.
5. Enjoy!