Preheat your oven to 350°F (175°C) and line a cupcake pan with festive liners.

In a large mixing bowl, blend together the melted unsalted butter and vegetable oil until well combined. Add cold brew coffee, buttermilk, egg, and vanilla extract, whisking together for about 2 minutes.

In a separate bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing on low speed until fully combined.

Spoon batter into prepared liners, filling each about two-thirds full. Bake for approximately 22 minutes until a toothpick inserted comes out clean. Let cool in the pan.

Melt white melting wafers in the microwave, stirring every 30 seconds until smooth. Pour into ribbon molds and refrigerate to set for about 15 minutes.

Cream softened butter until fluffy, then gradually add powdered sugar, mixing on low speed. Add heavy cream, vanilla extract, and a pinch of salt for a smooth consistency.

Add blue food coloring to the frosting and mix well to ensure even color.

Pipe a circular layer of frosting onto each cooled cupcake to create a wreath appearance. Decorate with chocolate ribbons and blue party sprinkles.