• Preheat the oven to 350° F. Fill a cupcake tin with liners.

For the cake:

• Mix together the butter and cream cheese until smooth in a stand mixer or with a hand mixer. Add in the sugar, eggs, and vanilla and combine.
• In a separate bowl mix together the all dry ingredients, except for the flour. Alternately add flour and sour cream to the mixture and mix until incorporated.
• Fill each cupcake liner 2/3 full and bake for 18-23 minutes or until a toothpick comes out clean. Remove from the oven and transfer cupcakes to a wire rack to cool.

For the frosting:

• Add the butter into the bowl. Beat until smooth. Slowly add in the powdered sugar in 1/4 cup increments, beating until combined between each addition. Then turn the speed on the beater up to high and whip for five minutes or until fluffy.

For decorating:

• Melt the white chocolate wafers in a medium heat-proof bowl at 100% power in the microwave at 30 second increments (or, in a saucepan on the stovetop over medium-low heat). When the mixture is smooth, fill the bone molds about 3/4 full.
• Place the trays in the freezer until the chocolate is set. Remove the pieces from the molds while they are still frozen (they will pop out easier!)
• Use the frosting in a piping bag with a flat tip to frost the top of the cupcakes in a flat layer. You don't want to mount it up too much or it won't look like the ground.
• Place the Oreo sandwich cookies (center frosting removed) in the bowl of a food processor and grind until fine. Transfer the cookie dust to a plate.
• Dip each cupcake into the oreo dust, frosting first and roll it around gently to make sure Oreo crumbles adhere to all parts of the frosting.
• Add a few pieces of bones to the top of each cupcake.