Preheat the oven to 350˚F. Cream the granulated sugar, brown sugar, and butter.

Add the egg and vanilla extract. Beat until light and fluffy.

In a separate bowl, combine flour, cocoa powder, espresso powder (optional) baking soda, and salt.

Add to the bowl and mix until combined scraping down the sides of the bowl as needed.

Scoop one tablespoon-sized ball of cookie dough into a greased silicone mini muffin pan.

Bake at 350˚F for 8-10 minutes.

Use a teaspoon to make indents in the still-warm cookies. Allow the cookie cups to cool before removing them from the pan.

Fill the cookies cups with chocolate buttercream.

Press the chocolate buttercream-filled cookie cups into the crushed Oreos (or sprinkle the crushed Oreos over the frosting).

Melt the orange candy wafers in the microwave at 50% power for 1 minute and then stir. Continue heating at 50% power in 10-second intervals, stirring after each time, until smooth. Transfer to a piping bag and cut off the tip of the bag. Pipe the orange melted candy wafers onto parchment paper forming carrots.

Melt the green candy wafers in the microwave at 50% power for 1 minute and then stir. Continue heating at 50% power in 10-second intervals, stirring after each time, until smooth. Transfer to a piping bag and cut off the tip of the bag. Pipe the melted green candy wafers on top of the hardened carrots forming the carrot tops.

Once the candy carrots have hardened, press one into each cookie cup.