Ingredients
⅓cupcocoa powder
½tspBaking Soda
½cupboiling water
¼cupbutter,melted
2½tbspvegetable,or canola oil
¾cupgranulated sugar,plus 2 tablespoons
¾tspvanilla extract
¼tspsalt
1large egg
1large egg yolk
¼cupheavy cream
¾cupall-purpose flour,plus 2 tablespoons
½cupsalted butter,firm but not cold
6ozcream cheese,cold
½tspvanilla extract
2½tbspcocoa powder
3⅓cupspowdered sugar
Preparation
Preheat oven to 350 degrees F. In large heat proof mixing bowl, whisk together cocoa powder and baking soda.
Carefully pour in boiling water and whisk until bubbling subsides and the mixture is well blended then allow to cool for 5 minutes.
Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla, and salt until well combined for about 30 seconds.
Stir in egg and egg yolk, mixing just until combined after each addition. Blend in the lukewarm cocoa mixture then blend in heavy cream.
Slowly mix in flour and blend until combined, while scraping down sides and bottom of the bowl.
Divide batter among 12 paper-lined muffin cups and bake in the preheated oven until a toothpick inserted into the center comes out clean for about 19 to 21 minutes.
Remove from oven and allow to cool in muffin tin several minutes before transferring to a wire rack to cool. Cool completely then frost with Chocolate Cream Cheese Frosting.
In a large mixing bowl, with an electric hand mixer on medium speed, whip together butter and cream cheese until fluffy for about 1 minute.
Stir in vanilla. Sift cocoa powder into the mixture then blend until combine. Add powdered sugar and mix until smooth and fluffy.
