• In a medium bowl, whisk together the flour, baking powder, baking soda salt, and cocoa powder and set aside.
• In a large bowl, whisk together the canola oil, sugar, and brown sugar.
• Whisk in the yogurt, vanilla, and egg.
• Sift in the dry ingredients. Whisk until just combined.
• Brew your hot coffee and add it to the bowl of batter. Whisk until just combined.
• Scoop the batter into a lined mini cupcake pan until about ⅔ full.
• Bake at 300F/149C for 13-14 minutes or until the tops spring back when touched. Allow the tray to cool completely before removing and frosting.

Homemade Oreo Crumb

• In a small bowl, combine the flour, corn starch, sugar, cocoa powder, and melted butter and mix well to combine. Spread the crumb out onto a parchment lined baking tray and bake for 20 minutes at 300 F/149 C. Let the baked crumb cool completely before using.

Making the Buttercream

• In a mixing bowl add the room temperature butter. Using the paddle attachment, whip the butter on low for 1-2 minutes or until the butter is smooth and lump free.
• Add the powdered sugar and mix on low until combined, then increase the speed to medium and mix until light, white, and fluffy. Add the milk and mix 1 minute longer until combined.
• Stop the mixer and add the homemade or store bought Oreo crumb. Mix on low until the cookie crumb is just combined.

Decorating

• Fill a piping bag fitted with a large round tip with the Oreo buttercream. Frost each top moving in a swirl motion until the top of the cupcake is covered in frosting.
• Sprinkle the tops of each with more Oreo crumb and enjoy!