Giant Cup-Cake

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Unsalted butter, for greasing

All-purpose flour, for dusting

3 recipes Go-To Vanilla Cupcakes batter, recipe follows, or 3 boxes of your favorite flavor cake mix

1 1/2 cups crushed vanilla fudge sandwich cookies (about 12 cookies broken into 1/2-inch pieces)

2 recipes Milk Chocolate Buttercream, recipe follows

1 recipe Champagne Buttercream, recipe follows

Two 14.1-ounce tins chocolate fudge Pirouette cookies 

Multicolored sprinkles, for decorating 

1 maraschino cherry 

Go-To Vanilla Cupcakes:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder 

1/4 teaspoon fine salt 

2 large eggs, at room temperature 

2/3 cup sugar 

1 1/2 sticks (12 tablespoons) unsalted butter, melted 

2 teaspoons pure vanilla extract 

1/2 cup milk 

Milk Chocolate Buttercream:

2 sticks (1 cup) unsalted butter, at room temperature

4 cups powdered sugar (1-pound box) 

Pinch fine salt 

2 teaspoons pure vanilla extract 

2 to 4 tablespoons milk

4 ounces semisweet chocolate

Champagne Buttercream:

2 sticks (1 cup) unsalted butter, at room temperature

4 cups powdered sugar (1-pound box) 

Pinch fine salt 

3 to 4 tablespoons Champagne