1. Preheat oven to 325°. Line a muffin pan with liners and set aside. I used paper liners, but I would recommend using foil liners because the bottoms get a bit greasy (the cupcakes do NOT taste greasy).

2. In a small bowl, whisk together flour, cocoa, baking soda, salt and sugar.

3. Whisk together the oil, vanilla, sour cream and eggs.

4. Pour in the buttermilk and mix until combined.

5. Chop up your bittersweet chocolate and pour hot coffee over it. Mix it up until chocolate is completely melted and pour into batter.

6. Add in the flour mixture and mix until incorporated. Don't over mix.

7. Scoop a dollop of batter into each of your prepared liners, spread out and place an oreo on top. This is just to create a place for the oreos to sit on. Finish by covering each oreo with more batter ⅔ to the top.

8. Place cupcakes in preheated oven and bake for 17-20 minutes or until cupcakes are set and firm to the touch. While cupcakes are baking, start preparing frosting.

1. In the bowl of your stand mixer, cream the butter, corn syrup and cocoa powder together.

2. Melt your chocolate. Mix in chocolate and vanilla.

3. Add in powdered sugar and whip frosting until light and fluffy, about 3 minutes.

4. Crush up your oreos very fine either in a zip top bag or a food processor. Fold them into the frosting by hand with a rubber spatula or spoon. Adjust amount to your liking. I used about 1 ½ cups, you may want more or less.

5. Once cupcakes are done and cooled completely, frost your cupcakes and enjoy!