2/3 cup hot coffee (160 ml), see Notes
1/2 cup unsweetened cocoa powder (40 grams)
1 ¼ cup all-purpose flour (150 grams)
1/2 teaspoon salt
3/4 teaspoon baking soda
1 cup granulated sugar (200 grams)
1 large egg
1 large egg yolk
2/3 cup sour cream , at room temperature (150 grams)
1/2 cup vegetable oil (125 ml)
1/2 teaspoon mint extract
4 cups powdered sugar , sifted (1 lb, 455 grams)
1 cup unsalted butter , at room temperature (226 grams)
1/8 teaspoon salt
1/4 cup heavy whipping cream (60 ml)
1 teaspoon mint extract
Green food coloring , I prefer to use gel food coloring
1 cup grams chopped semi-sweet chocolate (313 grams)


2.Preheat oven to 35o degrees F. Grease a regular muffin pan with nonstick spray or line with paper liners.
3.Combine the hot coffee and cocoa powder and whisk until smooth. Set aside to cool to room temperature.
4.In a medium bowl, combine the flour, salt, and baking soda.
5.In a large bowl, whisk together the sugar, egg, and egg yolk for a minute or two until thick and pale. Stir in the sour cream followed by the vegetable oil and mint extract. Add the cocoa mixture and mix until incorporated. Stir in the flour mixture.
6.Divide the batter into the muffin pan, filling each muffin tin about halfway and no more than 2/3 full. Bake until cupcakes appear set and tops bounce back when gently pressed, about 12-14 minutes. Let cool a few minutes in the pan, then transfer to a wire rack to cool completely. Repeat with remaining cake batter.
7.Cupcakes can be made and stored in the fridge up to 5 days in advance.
9.In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, mix the powdered sugar, butter, salt, whipping cream, and mint extract on low speed until it starts to come together. Increase speed to high and beat for 3-4 minutes until frosting is fluffy, pausing once or twice to scrape the bowl down.
10.Add desired amount of food coloring and mix until smooth, stir in chopped chocolate.
11.Frost cooled cupcakes with the frosting as desired.
12.NOTES: I like to use coffee in my chocolate cakes because it makes a big difference to enhance the chocolate flavor of the cupcakes. The cupcakes will not have any coffee flavor. If you don't brew coffee in your home, pick up a cup of black coffee from a cafe, or substitute with water.
13.If you'd like to use a piping bag and tip to frost these cupcakes, make sure you chop the chocolate fairly finely.

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