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For the cupcakes:
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1. Preheat oven to 350u00b0F. Line your muffin tins with paper liners.
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2. In a small bowl, whisk together the cocoa and hot water until combined. Set aside.
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3. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
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4. In a medium bowl, microwave the butter and sugar in 30-second increments, until the butter melts. Stir to combine.
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5. On medium-low, beat the butter-sugar mixture for 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla, and the cocoa-water mixture, beating well after both.
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6. On low speed, add in the flour in two batches, alternating with the sour cream, beating until combined.
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7. Stir in the crushed Oreos. Pour the batter into the lined muffin cups.
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8. Bake at 350u00b0F for 20 minutes, until the centers are set. Cool in tins for 15 minutes, then cool the cupcakes completely on cooling racks.
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For the frosting:
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1. On low speed, cream the butter with your mixer. Add in the powdered sugar, salt, vanilla, and milk. Beat on medium speed until smooth. Stir in the crushed Oreos.
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2. Frost cooled cupcakes using an offset spatula or piping bag. Enjoy!
