Chocolate Mint Cupcakes
1 cup (125g) all-purpose flour
⅓ cup (40g) unsweetened cocoa powder
1 tsp (6g) baking soda
½ tsp (5g) salt
Set aside
1 cup (200g) sugar
1/4 cup (56g) vegetable oil
1 egg
1 tsp (5g) mint extract
1/2 cup (120g) buttermilk
Gradually add flour mixture
1/2 cup (120ml) boiling water or coffee
Pour the batter evenly into 12 muffin cups
Bake at 350F (180C) for 20 minutes
Cool completely
4 oz (120g) white chocolate
3 tbsp (45g) whipping cream
Melt over low heat
¼ tsp (1g) mint extract
Green food coloring
Use a knife, cupcake corer or a piping tip to make a hole in the center
7 oz (200g) cream cheese, room temperature
9 oz (250g) mascarpone cheese, room temperature
1/2 cup (60g) powdered sugar
1 tsp (5g) mint extract
3-4 tsp whipping cream, as needed
green food coloring