1. Make the cupcakes. Preheat your oven to 360°F. Line a cupcake pan with paper liners.
2. Sift the cake mix into a large bowl. Add the eggs, oil, vanilla, and milk. Mix well until a batter forms.
3. Pour the cake batter evenly into the cupcake pan, filling each cup 2/3 full.
4. Bake for 25 minutes, until a toothpick comes out clean.
5. Cool completely before removing the cupcakes.
6. While the cupcakes are cooling, make the frosting. With a stand mixer or hand mixer, beat the coconut oil until light, fluffy, and smooth.
7. Continue to beat and slowly add half of the powdered sugar, the vanilla, and half of the milk.
8. Slowly add the remainder of the powdered sugar, all of the cocoa powder, and then the remainder of the milk.
9. Beat until completely smooth and lump-free. Set aside.
10. Make the sandwich cookies. Oil an embossed rolling pin with rice bran oil 2 hours before baking.
11. Using an electric mixer with the paddle attachment on medium speed, combine the butter/coconut oil with sugar, honey, baking soda, and salt.
12. In a separate bowl, sift the all purpose flour and cocoa together. Slowly add to the bowl while mixing on medium speed, until combined.
13. Wrap the dough in plastic wrap and chill for 1 hour.
14. Preheat oven to 350° F. Line a baking tray with parchment paper.
15. Dust the counter with cocoa powder and roll the dough to 1/4" with the rolling pin. Cut out 1.5 inch circles and bake for 8-10 minutes, turning the tray halfway through to ensure an even bake. Cool completely on a wire rack.
16. While the cookies are cooling, make the frosting. With a stand mixer or hand mixer, beat the coconut oil until light, fluffy, and smooth.
17. With the mixer on low speed, slowly add the vanilla, half of the confectioners sugar, and half of the milk. Slowly add the remainder of the confectioners sugar, and then the remainder of the milk.
18. Beat until completely smooth and lump-free.
19. When the cookies are completely cool, begin assembly. Pipe the vanilla frosting to the bottoms of half the cookies, enough to cover the entire surface when sandwiched with the remaining cookies, without spilling out.
20. Assemble the princess cookies. Use an offset spatula to apply the icing to the top of the cooled cupcake. You can use food coloring or sprinkles to design the princess hair in a "V" shape (see photo). Add allergy-friendly candy, sprinkles, or icing to design the face.
21. Apply a generous amount of icing to one-side of two Harreo™ cookies, then press firmly to the sides of each cupcake. Press and hold until the icing sets enough for the cookies to stay in place. Repeat for each princess cupcake, then serve and smile!