Chocolate Cupcakes with Fluffy Mint Chocolate Chip Buttercream 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
• 3/4 cup butter, partially softened, preferably half salted and half unsalted butter
• 1 tsp mint extract
• 1/2 tsp vanilla extract
• 2 1/4 cups powdered sugar
• 1 Tbsp heavy cream
• Green food coloring
• 85 g semi-sweet or bittersweet chocolate, finely chopped, 1/2 cup

Directions

1. Heat the oven to 350 degrees. Set the cocoa powder and baking soda in a large bowl that can handle heat, then whisk them together. Pour in the boiling water carefully, whisking until the foaming settles and the mixture looks smooth. Set it aside for 5 minutes to cool.
2. While the cocoa mixture cools, place the melted butter, vegetable oil, granulated sugar, vanilla, and salt in another large mixing bowl. With an electric hand mixer on low speed, beat until everything is evenly combined, about 30 seconds.
3. Mix in the egg, then the egg yolk, blending only until each one disappears into the batter. Add the cooled cocoa mixture and mix it in, then add the heavy cream and blend again.
4. Add the flour gradually, mixing just until the batter comes together. Scrape along the sides and bottom of the bowl as you go so nothing hides in the corners.
5. 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 sit in the muffin tin for several minutes, then move them to a wire rack. Once they are completely cool, cover them with the Fluffy Mint Chocolate Chip Buttercream Frosting. Store them sealed in an airtight container.
6. To make the Mint Chocolate Chip Buttercream Frosting, add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium high speed until the butter is extremely fluffy and almost white, about 7 – 8 minutes, stopping often to scrape the bowl along the sides and bottom.
7. Mix in the mint extract and vanilla extract. Add the powdered sugar and heavy cream, then beat on low speed until the mixture comes together.
8. Add the food coloring, then turn the mixer up to medium and beat until the frosting is pale, airy, and fluffy, about 5 – 6 minutes. Stop often to scrape the sides and bottom of the bowl. Right before frosting the cupcakes, fold in the chopped chocolate.
9. If you want the generous frosting amount shown, make 1 1/2 of the frosting recipe.
10. If softening the butter in the microwave, take care not to let it melt. You can leave it on the counter until it is close to room temp, or, if you are short on time, set the unwrapped butter in a small bowl and microwave it in 4 second bursts, turning it between bursts, until it is somewhat soft.