Place the cupcake cone baking rack on a baking sheet and insert the waffle cones. If you're not using the cones, or if you're only baking 12 cones, line a muffin pan with cupcake wrappers. Preheat the oven to 350°F (176°C).
Use a food processor to crush 16-20 chocolate creme cookies into crumbs. For the cupcakes don't worry if there are slightly larger chunks. You'll need 1 cup.
In a medium bowl, whisk together the flour, baking powder and salt.
In a large bowl, whisk the vegetable oil, sugar, eggs, sour cream and vanilla until fully combined. Whisk in half of the flour mixture, then the milk, and the rest of the flour until just combined. Fold in the cookie crumbs.
Spoon the batter into the cones or prepared pans, until 3/4 full. Bake the cones for 26-30 minutes and the regular cupcakes for 16-20 minutes. They're done when a toothpick inserted in the center of a few cupcakes comes out clean, or with a few crumbs clinging to it. Let the cupcakes rest on the pan for 5 minutes before removing to a wire cooling rack. Leave the cones in the baking rack and move the entire thing. (It's easier to store them that way, too.)