- 3 cups flour
- 1 1/4 cups cocoa powder
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 cup boiling water
- 3 eggs
- 1 1/2 cups milk
- 3/4 cup canola oil
- 1 tablespoon vanilla extract
- 2 3/4 cups sugar
In a large bowl, mix flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Using a mixer, combine eggs, milk, oil and vanilla. Add sugar and then the dry ingredients. Mix until completely smooth. Slowly add boiling water, taking care not to splash it out. Let the batter rest for 15 min, allowing the thin mixture to fluff slightly.
Fill cupcake pans with liners or grease with canola oil. Fill each three-quarters of the way full. Bake at 350F for about 20 minutes. Let cool before icing.
- 4 ounces cream cheese
- 2 sticks unsalted butter
- 1/4 teaspoon kosher salt
- 1 cup fresh mint leaves (finely minced)
- 1 teaspoon vanilla extract
- 1 1/2 cups packed powdered sugar
Using a mixer, combine cream cheese, butter, salt and mint leaves. Once smooth, add the powdered sugar. Beat for three minutes, until light. Frost.
Recipe credit to Not Without Salt.