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1
For the cupcakes:
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2
Preheat the oven to 350 F. Line two 12-count cupcake pans (recipe actually makes about 21) with cupcake liners. Set pans aside.
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3
Whisk together the flour, baking soda, baking powder and salt in a large bowl. Stir in the brown sugar with a large spoon, pressing down with the back of the spoon to have as little lumps as possible. Set aside.
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4
Melt the 12 tablespoons butter in a small bowl, heating it in the microwave for 30 seconds at a time until melted. Then, whisk in the cocoa powder and coffee until it's a smooth mixture. (It's ok if the butter separates!)
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5
In a medium sized bowl beat together the eggs, sour cream/yogurt, and vanilla until it forms a smooth pale yellow mixture. Beat in the cocoa butter mixture until combined. Slowly mix the wet ingredients into the dry until all of the dry ingredients are moistened.
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6
Fill the liners 2/3rd's of the way full (I just use an regular sized ice cream scoop). Bake for 18-22 minutes or until a toothpick is inserted and comes out clean. Then remove them from the oven and allow them to cool.
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7
For the frosting:
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8
Put the 15 Oreos in a large plastic bag and hammer them with a mallet (you could also use a food processor) until crumb-like, set aside.
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9
In a large bowl, use a mixer to beat the butter until smooth. Add the sugar in a little at a time, mixing until incorporated. Add the vanilla and a teaspoon of milk. Fold in the Oreo crumbs, adding additional teaspoons of milk until it forms a smooth consistency. Frost the cupcakes, garnish with an Oreo, and enjoy!
