Preheat the oven to 375ºF.

In a large saucepan, melt the butter and black coffee over a low heat until fully combined.

Remove the coffee and butter mixture from the stove. Add the cocoa powder and dark chocolate chips to the saucepan and stir until fully incorporated.

Add brown sugar, salt, and vanilla and stir.

Add the whole eggs and egg yolks into the batter and whisk until they have fully incorporated into the mixture.

Add flour and baking soda. Whisk together until fully combined.

Place an Oreo in 24 cupcake molds or cupcake liners in muffin tins, followed by the cupcake batter. Fill each cupcake mold about 70% to avoid overflow when the cupcakes rise during the bake.

Bake the cupcakes for 20-22 minutes or until they reach 210º F in the center. The center of the cupcake should not be wobbly and a toothpick inserted should come out clean.

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 Frosting on each cupcake and enjoy!