Heat the cream in a small saucepan over medium-high heat.
Once it’s about to boil, turn the heat down to medium-low and add in the chocolate chips.
Allow chips to heat for about a minute, then begin stirring gently, until chips are melted and mixture is smooth.
Allow to cool slightly before frosting cupcakes. If ganache hardens before you’re ready, simply return to low heat and stir again.
Separate the two halves of the Oreo cookies and lay out on a counter top.
Place a brown M&M on each cookie, pressing in gently so they stick.
Frost the cupcakes, leaving a pointy “tuft” of frosting on the top, middle of the cupcake for the owl’s feathers.
Gently press 2 Oreo halves onto the top of the cupcake.
Add in a candy corn, pointy end facing down as the beak.