Preheat your oven to the temperature listed on the cake mix box. Line standard muffin pans with cupcake liners.

Prepare the cake batter according to the package directions, using the eggs and oil listed on the box. Replace the water with an equal amount of cooled strong brewed coffee. Mix until the batter is smooth and no dry streaks remain.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake according to the package directions, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.

Let the cupcakes cool completely before adding frosting.

Beat the softened butter with an electric mixer for 2–3 minutes, until smooth and creamy. Gradually add the powdered sugar, about 1 cup at a time, mixing on low speed after each addition.

Add the vanilla, salt and 2 tablespoons of cream or milk. Beat on medium-high speed for 2–3 minutes, until the frosting is light and fluffy. Add more cream or milk, 1 tablespoon at a time, if it is too thick. Add a little more powdered sugar if it becomes too thin.

Add the black gel food coloring a small amount at a time, mixing until the color is evenly distributed. The frosting will continue to deepen as it rests, so let it sit at room temperature for 15–30 minutes before adding more coloring.

Carefully separate the Oreo cookies and scrape away the cream filling. Cut each cookie wafer in half to create two pointed cat ears. A gentle sawing motion with a sharp knife can help keep the cookies from cracking.

Melt the pink candy melts according to the package directions. Stir in a small amount of vegetable oil, if needed, to thin the melted candy and make it easier to pipe.

Transfer the melted candy to a small piping bag or squeeze bottle fitted with a fine tip. Pipe a small pink triangle onto the front of each Oreo half to create the inside of the cat’s ear. Let the candy coating set completely before adding the ears to the cupcakes.

Transfer the black buttercream to a piping bag fitted with a large round tip, or simply snip a generous opening from the end of the bag.

Pipe the buttercream in a thick spiral over each cooled cupcake, starting at the outside edge and working toward the center. Cover the entire top.

Place a small piece of parchment paper over the frosting and gently press to flatten it into an even surface. Carefully peel the parchment away. If it sticks, chill the cupcake for a few minutes before trying again.

Press two Oreo ears into the top of the frosting and add two candy eyes. If the cupcake was chilled, let the frosting soften for a few minutes first so the ears slide in without breaking.

Sprinkle black sanding sugar over the exposed frosting, gently pressing it into place as needed. Shake off any excess.