Oreo Cupcakes w/Cream Cheese Oreo Frosting

6 ounces bittersweet chocolate, chopped fine
2/3 cup Dutch-processed cocoa
1-1/2 cup hot, strong-brewed coffee
1-1/2 cup all-purpose flour
1-1/2 cup granulated sugar
1 tsp salt
1 tsp baking soda
3/4 cup melted butter
3 large eggs
4 tsp white vinegar
2 teaspoon vanilla extract

Preheat the oven to 350°F and line a muffin pan with cupcake liners. Place 1 whole Oreo cookie into the bottom of each lined cupcake line. Place chocolate and cocoa in a medium bowl and pour hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool completely, 20-30 minutes. Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside. Whisk melted butter, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth. Divide batter evenly among muffin pan cups, filling each 3/4 full. Bake until cupcakes are set and firm to the touch, 17-19 minutes. Allow to cool in pans 10 minutes, before transferring to a wire rack to cool completely.

Oreo Cream Cheese Frosting

1 8oz pkg cream cheese, softened
1 cup butter, softened
2 tsp vanilla extract
Dash of salt
3-4 Tbsp cream (1/2 & 1/2, milk or evaporated milk will work fine)
6-8 cups confectioners’ sugar
1/2 cup crushed Oreo’s (I do a whole package at a time in my food processor and then freeze the crumbs to use in recipes).

Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract and cream. Gradually beat in the confectioners' sugar until totally incorporated. Add crushed Oreo’s increase the speed and then beat until smooth.  Generously frost cooled cupcakes as desired. Garnish each cupcake with 1/2 an Oreo cookie.