• Preheat oven to 325° and line muffin tin with cupcake liners.
• In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
• In a separate bowl, whisk together eggs, buttermilk, vanilla, and oil.
• Pour wet ingredients into dry ingredients. Whisk until smooth and lump free.
• Slowly pour in boiling water and stir just until combined.
• Use an ice cream scoop to scoop batter into the cupcake liners. Fill 2/3 full. Bake for 15-17 minutes. Cupcakes are done when a toothpick is inserted in the center and comes out clean.
• Let the cupcakes cool inside the pan for 10 minutes. Next, remove cupcakes onto a cooling rack.
• For the ganache, add chocolate chips to a small bowl. Heat heavy cream in saucepan until it begins to scald. Pour hot cream over chocolate. Let stand without stirring for 2 minutes. Stir with a rubber spatula until smooth. Place bowl inside the refrigerator to chill. Stir the chocolate every 10 minutes until the consistency is like peanut butter. This will take around 30-40 minutes.
• To make the "dirt", place the Oreos inside a food processor and pulse the cookies until they are ground. You can also place the cookies inside a Ziplock freezer bag and use a rolling pin to crush them. 
• In a small bowl, melt coconut oil inside the microwave. Add orange candy melts and heat inside the microwave at 50% power for 1 minute. Then, microwave in 30 second increments until melted and completely smooth. 
• Then take each strawberry by the stem and dip into the candy melts. Remove excess and place onto parchment paper to harden. Fill a piping bag or plastic ziploc bag with the remaining melted chocolate and drizzle over strawberries.

Assembly and Decorate

• Simply cut the center of your cupcake out by inserting your knife at a 45 degree angle. Make sure not to go all the way down to the bottom of the cupcakes. 
• Remove the centers of each cupcake. At this point, you can either eat them or crumble them onto your platter to make it look like dirt.
• Fill your piping bag with thickened ganache. Pipe a swirl of ganache along the outer edge of the cupcakes. Then, roll each cupcake inside the crushed Oreo cookie "dirt."
• Once the dipped strawberries have hardened, place one into the center of each cupcake. Place the cupcakes onto a serving platter or wooden board and serve at room temperature.