Preheat your oven to 350 degrees. Line one muffin tin with paper liners. Set aside.
Whisk together your flour, salt, baking soda, and cocoa until it’s smooth and no lumps remain. Set aside.
In the bowl of an electric mixer, cream together the butter and sugar. Stir in the melted chocolate, eggs, oil, vanilla, and sour cream. Once that is fully combined add in your dry ingredients followed by the coffee.
Fill your liners 2/3 full and bake for 16 minutes, or until a toothpick comes out clean. Cool completely.
Frost the cupcakes with the chocolate frosting.
Crush the Oreo cookies. Dip the tops of your frosted cupcakes in the crumble.
Use the black frosting to write on the tops of each Milano cookie. Stick into the top of your cupcake.