Preheat the oven to 325ºF. Line the cupcake pan with cupcake liners and place a holiday Oreo inside each mold.

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cocoa powder, and salt until completely combined. Set the flour mixture aside.

In another large bowl, whisk together the sugar and vegetable oil.

Add the egg, buttermilk, vanilla, and red food coloring and whisk until combined.

Add the black coffee and white vinegar, Whisk until fully incorporated.

Gently fold the dry ingredients into the wet ingredients. Mix until just combined.

Pour the batter into the cupcake pan over the Oreos and fill each mold about 75% full. This will prevent any overflow during baking.

Bake for 23-25 minutes, or until a toothpick inserted comes out with a few crumbs on it.

Remove the cupcakes from the oven and allow to cool completely before frosting with cream cheese frosting.

While the cupcakes cool, cream the butter and cream cheese together in a stand mixer until fully combined.

Add powdered sugar, vanilla, and salt. Start mixing on a low speed for 30 seconds, before switching to a high speed for 2 minutes.

When the cupcakes are completely cooled, put the icing on each cupcake and enjoy!