Preheat the oven to 350˚ F.

Put paper liners in your cupcake pans or you can use silicone, which ever ones you prefer.

In a bowl whisk together the hot brewed coffee and cocoa, until dissolved and set aside.

In another bowl, combine the flour, baking soda, baking powder and salt. In the bowl place the butter and sugars. Beat on medium-high speed of your mixer until light and fluffy, about 3 minutes. Add in the eggs one at a time. Mix in the vanilla.

With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients.

Mix each addition just until incorporated, being careful not to over mix.

Divide the batter between the prepared liners, filling each about two-thirds of the way full.

Bake about 20 minutes or until a toothpick inserted in the center comes out clean.

Make your cupcakes and have them cool completely. While the cupcakes are cooling prepare the Oreo Cookies and chocolate pudding.

Grind your Oreo cookies in a food processor until they have reached the consistency of dirt. Place the Oreo comes into a large bowl.

Prepare your chocolate pudding by adding the package of pudding mix and 3 cups of milk in a bowl. Using a whisk mix well and set aside until pudding firms ups.

Using an apple corer, place it in the middle of each cupcake and remove a section of the center of the cupcakes and reserve half of the piece you have a top.

Fill each hole half way full with your chocolate pudding and top with a piece of the cupcake to fill the hole.

Spread a layer of the chocolate pudding on top of each cupcake.

Roll each top of the cupcakes into the Oreo crumbs until all of the pudding is covered.

Place 2 to 3 gummy worms onto each cupcake top.