Line a 12-cup muffin tin with cupcake liners. Set aside
Crush Oreo cookies in a food-processor until they're fine crumbs. Or place in a large zip-lock bag and pound until crushed. Reserve 1/2 cup of crumbs, set aside.
In a medium bowl, add crushed Oreo's and melted butter. Stir until combined. Take 2 to 3 Tablespoons of crumbs and press into the bottom of each cupcake liner.
Spoon softened ice cream, over the Oreo crumbs, to fill the rest of the cupcake liners. Sprinkle the cupcakes with the remaining Oreo crumbs. Tightly cover the muffin tin with saran wrap or foil and place in the freezer. Freeze cupcakes for 8 hours or overnight to set.
When ready to serve remove cupcakes from tin. Serve immediately with dollops of whipped cream and drizzles of Hot fudge. Enjoy!