Crush two rows of the Oreo cookies in a food processor.  You can also use a plastic freezer bag and a rolling pin if you're really hardcore.

Combine cookie crumbs with the softened block of cream cheese until evenly mixed.  Roll teaspoon-sized scoops of mixture into balls and place on a plate covered with wax paper, then chill in the refrigerator for 30 minutes.

Cream together butter and sugar until fluffy.  Add the eggs on at a time, beating well between each one.   Beat in the vanilla and mix until combined.

In a medium mixing bowl, whisk or sift together the flour, sugar, cocoa powder, baking powder, and salt.  Add the dry ingredients to the butter/sugar/egg mixture in small parts, alternating with the yogurt, mixing well between each addition.  With the last portion of yogurt added, add the vinegar and mix the batter completely.  Add the food coloring until the batter is as red as you want it to be.

Line a cupcake pan with cupcake liners to make things really easy.  Fill each cup roughly halfway, then place a cookie truffle in the center and push down slightly - they don't need to be covered, the frosting will hide them.  Bake in a 350°F oven for 20-25 minutes; test for doneness at the 20-minute mark and adjust cooking time as needed.

Cool cupcakes in pan for 5 minutes, then remove and allow to completely cool on a wire rack before frosting.  I was able to get 24 cupcakes out of this.

Cream butter and cream cheese in a large mixing bowl.  Slowly incorporate the powdered sugar until the mixture is creamy before adding more sugar.  The mixture will start to get stiff towards the end.  Add the vanilla and cookie crumbs and mix until well combined.  Frost or pipe onto the cupcakes.