Preheat a fan oven to 165C and line a cupcake pan with paper liners. Place 1 regular Oreo in the base of each cupcake case.

Boil water and mix 1 tsp instant coffee with 90ml freshly boiled water, stir and leave aside.

In a large mixing bowl, sieve the flour, cocoa, baking powder, and baking soda together.

Add in the brown and white sugars and salt, mix well with a wooden spoon or spatula.

In a measuring jug, add in the oil, buttermilk, egg, and vanilla. Whisk with a fork and pour this into the dry ingredients, mixing into a thick batter.

Pour in the slightly cooled coffee to the batter and mix again until combined.

Pour the mixture into the cake liners, filling them 3/4 full.

Bake for 18 - 20 minutes or until a clean metal skewer or toothpick comes out clean when inserted into the centre.

Remove from the oven and allow to completely cool before icing.

Whip the room temperature butter in a large clean bowl on low speed until pale and fluffy.

Gradually add in the icing sugar a few tbsp at a time while mixing on low speed until fully incorporated.

Mix on high speed for another minute before adding the vanilla. Gradually add the milk until the right consistency is achieved.

Add gel food colouring and mix to achieve desired colour.

Remove from the fridge before piping and beat again to smooth the buttercream.

Smooth melted chocolate over the top of each cupcake and refrigerate until set.

Fill the piping bag with buttercream and practice piping on greaseproof paper.

Pipe petals in a teardrop shape, layering them to create a floral effect, and press a mini Oreo into the centre.