Cupcakes: Line muffin tins with cupcake liners (24 standard or 18 larger sized). Preheat oven to 350 degrees F.

In a large mixing bowl, add natural cocoa powder and baking soda; whisk together. Slowly whisk in the hot Crio Bru and mix until thoroughly blended. Allow the mixture to cool down for 5 minutes. In another large bowl, mix together the melted butter, melted coconut oil, brown sugar, evaporated cane juice, vanilla extract, and salt until it is thoroughly combined. Whisk in the Crio Bru mixture and heavy cream. Slowly stir the white whole wheat flour and unbleached flour just until combined. Let the mixture hydrate for 10 minutes.

Evenly distribute the cupcake batter into the cupcake liners; fill each cup 2/3 full. Bake for 18-22 minutes if using standard sized liners or 21-23 minutes for larger sized liners. Insert toothpick into the center of the cupcake, if it’s clean the cupcakes are done. Remove the muffin tins from the oven and allow them to cool for a few minutes before you transfer the cupcakes to a wire rack to cool completely.

Frosting: In a large bowl or stand mixer, beat butter on medium speed for 2 minutes until smooth.

Add half of the powdered sugar and beat until smooth. Add vanilla extract and cream then beat until smooth.

Add remaining powdered sugar and beat until smooth. Add in crushed Oreos, then mix until combined. Next, add in milk a tablespoon at a time until you reached your desired consistency.

Pipe buttercream frosting onto cooled cupcakes with a large, round Ateco tip 807 or a freezer bag with the tip cut off.