For the Cupcakes:

1. Preheat the oven to 350˚F. Line a 12 serving cupcake pan with cupcake liners. Set aside.
2. Add the High Key Mini Chocolate Chip Cookies to a food processor. Pulse until the cookies break down into small crumbs. Transfer the cookie crumbs to a bowl and add in the melted butter. Mix until it resembles wet sand. Place about a tablespoon of the mixture into each cupcake liner. Use a spoon to press the cookie crumbs into a flat layer so that it completely covers the bottom of the cupcake liners. Set it aside.
3. In a bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk until the ingredients are evenly combined.
4. In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract. Pour this mixture into the bowl of dry ingredients. Mix until just combined. Slowly stream in the water while whisking. Whisk until the batter is combined.
5. Pour the batter into the cupcake liners on top of the cookie base so that liner is filled ¾ of the way full. Bake the cupcakes in the oven for 15-17 minutes or until a toothpick comes out clean when inserted into the center of a cupcake.
6. Remove the cupcakes from the oven and allow them to cool in the pan for about 10 minutes. Remove the cupcakes from the pan and place them on a wire rack to cool completely.

For the Vanilla Buttercream:

1. Add the butter to the bowl of a stand mixer fitted with the whisk attachment. Mix on a medium high speed until the butter is fluffy.
2. Add in the powdered sugar and mix on low speed until the sugar has been incorporated. Then mix in the vanilla extract, a pinch of salt, and 1 tablespoon of milk. Mix on high speed until the ingredients are incorporated and the buttercream is fluffy.

For Assemble:

1. Transfer the buttercream to a piping bag fitted with a large circle tip. Pipe a mound of frosting onto the cooled cupcakes.
2. Place the shredded coconut into a bowl. Dip the cupcakes, frosting side down, into the coconut and rotate it until the frosting is completely coated.
3. Cut the marshmallows diagonally in half with a pair of scissors. Dip the cut side down into a bowl of the pink sanding sugar. The sugar should stick to the sticky inside of the marshmallows. Insert two of the marshmallows into the frosting of each cupcake with the pointed side up so that they resemble bunny ears.
4. Place a round sprinkle onto the center front of each cupcake to make a nose. Then add 3 pink jimmies sprinkles onto each side of the nose to make whiskers. Use any leftover frosting to help adhere the sprinkles to the cupcake. Enjoy!