• Preheat your oven to 350°F. Line your muffin pans with cupcake liners and set aside. Boil ¼ cup of water.
• In a large bowl, add flour, cocoa powder, baking powder, baking soda, and salt. Sift to combine.
• Add in the sugar and brown sugar stir until combined.
• Add the oil, buttermilk, egg, cream beer, and vanilla extract. Stir until combined.
• Add the instant coffee to the ¼ cups boiling water and mix until dissolved.
• Add the coffee to the mixing bowl and mix.
• Pour the batter in the cupcake liners, filling each ¾ of the way full.
• Bake at 350°F for 17-20 minutes and then remove from oven and transfer to a wire rack to cool.

For Frosting

• Finely crush Oreos.
• In a stand mixer, add the butter on medium speed and beat for 1 minute. Add in the powdered sugar 1 cup at a time. Continue to mix to combine. 
• Add the heavy whipping cream and vanilla extract. Mix on medium-high speed until the mixture is combined.
• Add the Oreo crumbs on low-speed and combine.
• Place one piping bag with a star tip into a large glass and fold the sides of the bag over. Scoop the Oreo frosting into the piping bag. Pipe the frosting on the cooled cupcakes. Top each frosted cupcake with a mini Oreo.