Chocolate Cupcakes with Chocolate Cream Cheese Frosting

Ingredients

• 1/3 cup cocoa powder
• 1/2 tsp baking soda
• 1/2 cup boiling water
• 1/4 cup butter, melted
• 2 1/2 Tbsp vegetable or canola oil
• 3/4 cup + 2 Tbsp granulated sugar
• 3/4 tsp vanilla extract
• 1/4 tsp salt
• 1 large egg
• 1 large egg yolk
• 1/4 cup heavy cream
• 3/4 cup + 2 Tbsp all-purpose flour
• 1/2 cup salted butter, firm but not cold
• 6 oz cream cheese, cold
• 1/2 tsp vanilla extract
• 2 1/2 Tbsp cocoa powder
• 3 1/3 cups powdered sugar

Directions

1. Heat the oven to 350 degrees. Set a large heatproof bowl on your counter, add the cocoa powder and baking soda, and whisk them together. Pour in the boiling water carefully, then whisk until the foaming settles and the mixture looks smooth. Set it aside to cool for 5 minutes.
2. While the cocoa mixture cools, grab another large bowl. With an electric hand mixer on low, beat the melted butter, vegetable oil, granulated sugar, vanilla, and salt until everything comes together, about 30 seconds. Add the egg, mix only until it disappears, then do the same with the egg yolk.
3. Mix in the lukewarm cocoa mixture, then add the heavy cream and blend again. Add the flour gradually, mixing just until the batter is combined, and scrape the sides and bottom of the bowl as you go so nothing dry hides out.
4. Portion the batter into 12 muffin cups lined with paper liners. Bake in the heated oven until a toothpick poked into the middle comes out clean, about 19 – 21 minutes. Take the pan out of the oven and let the cupcakes rest in the muffin tin for several minutes, then move them to a wire rack. Once they are completely cool, finish them with Chocolate Cream Cheese Frosting.