Preheat the oven to 180℃ (356℉).
Line a 24-Cup Muffin Pan (or 2 12-Cup muffin pans) with cupcake liners and set it aside.
Sieve all dry ingredients (i.e. cake flour, espresso powder, baking powder, baking soda, and salt) in a large bowl. Whisk together and set aside.
Using a mixer, beat the butter at high speed for about 1 minute. Add the sugar and beat on high speed for about 3 minutes until creamed together.
Always scrape down the sides, up and bottom of the bowl with a spatula or spoon, to ensure even mixing.
Add the eggs (one at a time) and beat on medium speed until evenly mixed.
In a mixing cup, mix together the black coffee, coffee flavor, vanilla extract, distilled vinegar, and white chocolate.
Add the coffee mixture and buttermilk into the creamed butter mixture, hand-mix together until just combined using a whisker or spatula.
Add the flour mixture and mix until fully incorporated. Do not over-mix.
Add the oreo cookies (after removing 2 tablespoons) and mix together until evenly mixed.
Spoon batter into cupcake liners (2 tablespoons per liner, to ensure it doesn’t spill over the sides of the liners). Sprinkle some cookies (using the 2 tablespoons removed) over the top.
Bake for 20 minutes or until a skewer inserted into the middle comes out clean. Allow the cupcakes to cool completely before frosting.