Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.

In a large mixing bowl, cream together unsalted butter, granulated sugar, and brown sugar until light and fluffy, using an electric mixer.

Add eggs one at a time, mixing well after each addition, then mix in vanilla extract.

In another bowl, whisk together buttermilk, sour cream, and brewed coffee until well combined, then gradually add this to the creamed mixture, beating until smooth.

Sift together flour, cocoa powder, baking soda, and salt in a separate bowl and combine with wet ingredients, mixing just until combined.

Gently fold in crushed Oreo cookies.

Fill each cupcake liner about two-thirds full with the batter.

Bake the cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Let them cool in the muffin tin for 5 minutes before transferring to a cooling rack.

While cupcakes cool, beat softened butter until creamy, gradually add confectioner’s sugar, mixing until smooth. Add milk for consistency if needed and fold in remaining crushed Oreos.

Once cupcakes are cool, generously frost with cookies and cream frosting and decorate with edible candy eyes and an Oreo cookie on top.