Heat oven to 350 degrees F. Line a muffin tin with cupcake liners.

Into a medium-sized mixing bowl, sift the cake flour, cocoa powder, baking powder, baking soda and salt. Mix together with a rubber spatula.

Add butter and sugar to another large bowl. Cream the butter and sugar together with an electric hand mixer, about 90 seconds to 2 minutes. Add eggs and mix together until thoroughly mixed. Scrape the sides and the bottom of the bowl. Add vanilla extract and vegetable oil and mix again. Add coffee and mix and mix thoroughly. (If the coffee is still really hot, mix it first with the cold milk before adding to the batter.)

In two batches, add the dry ingredients iand mix together until they are combined (don’t over mix and don’t forget to scrape the bottoms and sides of the bowl).

Scoop 1/4 cup of batter into each cupcake liner. Bake for about 16 to 18 minutes, until when inserting a toothpick in a couple of cupcakes in the center comes out clean. Carefully remove cupcakes from the muffin tin and cool on wire cooling racks.

Finely crumble 6 Oreo cookies; I put them into a plastic zippered bag and crush with a rolling pin or the bottom of a glass.

Add 1 cup heavy cream to a large mixing bowl or the bowl of a stand mixer. Mix on medium speed to medium-firm peaks, about 2 to 3 minutes.

Fold together whipped cream and crumbled Oreo cookies in a separate bowl (so you can reuse the same bowl for the frosting). Cover and refrigerate until ready to assemble the cupcakes.

To that bowl you used previously, add 2 cups heavy cream and granulated sugar. Mix on medium speed to stiff peaks, about 3 to 4 minutes. Cover and refrigerate until ready to assemble the cupcakes.

Using a butter knife, cut out the centers of the cupcakes. At a 45-degree angle, cut in a circle so when you’re done, you have cut out a cone shape.

Using a spoon, fill each cupcake center with about 2 tablespoons Oreo cookie mousse. Take the cut out cupcake and place it on top, with the point facing up.

Using a round tip inside a pastry bag, pipe whipped cream frosting starting at the bottom and moving up the sides to cover the cut out cupcake. Place two halves of an Oreo cookie on each side of the cupcake and sprinkle with Oreo cookie crumbs, if desired.

If not serving immediately, these cupcakes need to be stored in the refrigerator because of the heavy cream. Once you’re ready to eat them, allow them to sit on the counter at room temperature for at least 10 to 15 minutes (or the cupcake will taste dry). These cupcakes can me be made a few days ahead of time.