Ingredients
⅓cupcocoa powder
½tspbaking soda
½cupwater,boiling
¼cupbutter,melted
2½tbspvegetable oil,or canola oil
¾cupgranulated sugar,plus 2 tbsp
¾tspvanilla extract
¼tspsalt
1large egg
1large egg yolk
¼cupheavy cream
¾cupall-purpose flour,plus 2 tbsp
¾cupunsalted butter,partially softened
1tspmint extract
½tspvanilla extract
2¼cupspowdered sugar
1tbspheavy cream
10dropsGreen food coloring,optional
½cupsemi-sweet chocolate,or bittersweet, finely chopped
Preparation
Preheat the oven to 350 degrees F.
In a large heatproof mixing bowl, whisk together the cocoa powder and baking soda.
Carefully pour in the boiling water, then whisk until bubbling subsides and the mixture is well blended. Allow to cool for 5 minutes.
In a separate large mixing bowl, using an electric hand mixer set on low speed, blend together the melted butter, vegetable oil, granulated sugar, vanilla, and salt for 30 seconds until well combined.
Stir in the egg and egg yolk, mixing just until combined after each addition. Blend in the lukewarm cocoa mixture, then the heavy cream.
Slowly mix in the flour, then blend until combined, while scraping down sides and bottom of the bowl.
Divide the batter among 12 paper-lined muffin cups.
Bake in the oven for about 19 to 21 minutes.
Remove from the oven, then allow to cool in muffin tin several minutes before transferring to a wire rack to cool. Cool completely.
In the bowl of an electric stand mixer, whip the butter on medium-high speed for 7 to 8 minutes until nearly white and very fluffy, frequently scraping down the sides and bottom of the bowl.
Blend in the mint extract and vanilla extract. Add in the powdered sugar and heavy cream, then mix on low speed until combined.
Blend in the food coloring, then increase the speed to medium and beat for 5 to 6 minutes until very light and fluffy, frequently scraping down the sides and bottom of the bowl. Fold in the chopped chocolate.
Frost the frosting over the cupcakes, serve, and enjoy!
