For the cupcake:

Preheat oven to 350 degrees F. Line 3 cupcake pans with cupcake liners.

In a large bowl, combine all the ingredients. Beat at medium speed with an electric mixer until smooth. Pour into cupcake liners about 2/3 full. Bake for 16 to 18 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

For the frosting:

In a medium saucepan, combine sugar and cream. Bring to a boil over medium-high heat; reduce heat, and simmer for 6 minutes, stirring frequently. Remove from heat; add chocolate and butter, stirring until melted and smooth. Let cool for 10 minutes. Whisk in confectioners' sugar. Let mixture cool until it reaches a spreadable consistency, then top cooled cupcakes with frosting.

For the topping:

Place cookies into a resealable plastic bag. Crush cookies with hands to make a "dirt" consistency. Sprinkle frosting with cookie crumbs, top with gummy worm and enjoy.