Heat the oven to 350° F and line cupcake pans with 18 cupcake liners. Sift together the flour, baking soda, salt, and cocoa powder and set aside. Use a standing mixer or hand-mixer to cream the butter. Add the sugar and vanilla and mix to combine. Add the eggs one at a time, beating after each one until smooth.

On the lowest speed, alternately add the dry ingredients in three additions and the milk in two. Beat only until smooth and fully combined, you don’t need to overwork the batter.

Scoop the batter into the prepared pans filling each about two-thirds full. Bake the cupcakes for about 25 minutes, or until the tops are puffed and a toothpick inserted into the center turns out clean. Cool the cakes in the muffin tins for about 5 minutes and then remove them to a rack and let cool completely.

To make the Oreo cream cheese frosting, use an electric mixer to beat an 8 oz bar of cream cheese with 1 stick of butter for about 3 minutes, or until well-blended. Add in 2 tsp of vanilla extract, and slowly add up to 4 cups of powdered sugar (you might want to add more or less powdered sugar based on your desired consistency for the frosting). Using a food processor, crush up 12 Oreos into fine pieces, and slowly stir them into your frosting.

Once your cupcakes have fully cooled, transfer the frosting to a piping bag and swirl on top of each cupcake. Finally, place an Oreo and a piece of Hershey's Cookies N Creme Chocolate on each cupcake. Enjoy!