Preheat oven to 175°C.
Line a muffin tin with paper liners.
In a bowl mix together flour, sugar, baking soda and cocoa powder.
Mix together water and coffee powder.
Add oil, coffee water, apple cider vinegar and vanilla essence to the flour mixture.
Mix until all the ingredients are incorporated.
Now fill 1/3rd of each liner with the batter. Place a cookie in each liner.
Fill it more with batter and bake for 20 - 25 minutes or until a tooth pick inserted comes out clean.
Cool on wire rack.
In a mixer jar add oreo cookies and grind to a fine crumb.
Add 3/4th of this to the whipped cream and gently mix.
Fill this cookie cream in a piping bag and pipe out swirls on the cupcake.
Top it with more cookie crumbs and an oreo cookie.
