• Preheat oven to 350 degrees Fahrenheit. Line a 12 cup cupcake pain with cupcake liners.
• Combine flour, sugar, cocoa powder, baking powder, baking soda and salt in a medium bowl.
• Combine milk, egg, oil and vanilla extract in another bowl.
• Slowly add the wet ingredients into the dry until just combined.
• Carefully add the hot coffee and stir to combine. The batter will be thin.
• Divide the batter between the 12 cupcake liners. I like to use a large cookie scoop or an ice cream scoop for this.
• Bake for 14-16 minutes until a cake tester/toothpick inserted into the middle of a cupcake comes out clean or with a few moist crumbs.
• Let the cupcakes cool in the pan for about 5 minutes and then transfer to a wire rack to cool completely.

Cream Filling

• Beat the softened cream cheese with the powdered sugar and vanilla extract until creamy.
• Add the heavy cream and beat until thickened, about 2-3 minutes. Refrigerate until ready to fill the cupcakes.

Oreo Buttercream

• Beat the softened butter until creamy.
• Add the powedered sugar, vanilla extract and milk and beat until combined. If the frosting seems too thick, add an additional tablespoon of milk.
• Fold in the finely crushed oreos until mixed well.

Assembly

• Use a sharp paring knife or cupcake corer to create a hole in the middle of the cupcake (see pictures in post). Discard the cake that was cut out (or eat it!).
• Using a spoon or small cookie scoop, scoop about 1-2 teaspoons of the cream filling into each cupcake.
• Pipe a generous swirl of oreo buttercream onto each cupcake. Use an offset spatula or knife to smooth the top of the frosting, pulling the edges of the frosting down to create smooth sides and top.
• Place the finely crushed oreos in a shallow bowl or plate and roll the edges of the frosting into the cookie crumbs.