Step 1: Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
Step 2: In a medium bowl, whisk together the cupcake flour, cocoa powder, kosher salt, and baking soda. Set aside.
Step 3: In a large mixing bowl, combine the vegetable oil, granulated sugar, and egg. Beat until light and fluffy. Then add the pure vanilla extract, red food coloring, and buttermilk, mixing until combined.
Step 4: Gradually add the dry mixture to the wet mixture, mixing until just combined.
Step 5: Stir in the white vinegar.
Step 6: Gently fold in the crushed Red Velvet Oreo cookies.
Step 7: Divide the batter among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes.
Step 8: Let them cool in the pan for about 5 minutes, then transfer to a cooling rack.
Step 9: Beat the softened cream cheese and butter until smooth. Gradually add the confectioners sugar and mix until combined. Add the clear vanilla extract.
Step 10: Frost the cooled cupcakes with the cream cheese frosting and sprinkle chopped Red Velvet Oreos on top.
