Summarize:

your oven to 350 degrees Fahrenheit or 176.6 degrees Celsius. Line 27 cupcake tins into each hole. Stir mixture round and round, making sure the ingredients have been blended together. Whisk again, but a bit harder to beat the eggs well. If needed, use a hand blender to give the mix a better stir. This time, you may need a hand blender or even an electric mixer. Start blending on medium speed, mixing round and round to make cupcake batter creamy. Keep blending for about thirty seconds. Add crushed Oreos. Set batter aside. Use an ice cream scoop to pour batter into each tin. You should fill it about halfway up. Bake the cupcakes for about 15-20 minutes or until cupcakes start to puff up and poking a toothpick inside comes out clean.
Preheat Place three muffin or cupcake tin on your cooking space. Whisk all the dry ingredients (except for the smashed Oreos) into a large bowl. While whisking add the oil, sour cream, eggs, and vanilla extract. Slowly pour boiling water or brewed coffee. Add cupcake batter in cupcake tin. Bake the cupcakes. Set cupcakes aside to cool on a wire rack or plate.