Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with cupcake liners.

In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.

In another bowl, mix the buttermilk, white vinegar, and vanilla extract until well combined.

Cream the softened butter and granulated sugar using an electric mixer on medium speed for about 3-4 minutes.

Beat in the large egg and red food coloring until fully incorporated.

Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk mixture.

Fill each cupcake liner halfway with batter, then gently press an Oreo cookie into the center of each liner.

Bake for about 20 minutes, or until a toothpick inserted comes out clean.

In a mixing bowl, beat together softened butter and powdered sugar, adding vanilla extract and heavy cream until smooth.

Fold in crushed Oreo cookies into the frosting and frost each cupcake generously.